West Allis Cheese and Sausage Shoppe

The Butcher Boy

By Chef Mindy Segal

Servings: 6

The Butcher Boy is a hamburger that aims to please the meat lover in all of us. It features ground lamb and pork chorizo perfectly complemented by an oregano vinaigrette. For cheese, The Butcher Boy partners with the ever so rich and flavorful Wisconsin Creama Kasa. The outcome is nothing short of culinary bliss. If your taste buds are seeking an experience like no other, it's time they become acquainted with The Butcher Boy.


Garlic Confit:

  • 1 cup garlic cloves, peeled
  • 4 cups canola-olive oil blend


  • 2 pounds ground lamb
  • 1 pound ground lamb chorizo or pork chorizo
  • 2 teaspoons Sriracha hot sauce
  • 1 tablespoon garlic cloves (from confit)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground Aleppo* chile
  • 1 tablespoon sweet pickle juice
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoon black pepper
  • 2 dashes Worcestershire sauce
  • 12 1 1/2-ounce slices Carr Valley Creama Kasa cheese
  • 6 handfuls wild or cultivated arugula
  • 6 hamburger buns, split

Oregano Vinaigrette:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon grainy mustard
  • Salt and pepper to taste
  • 1 cup canola oil

Cooking Directions:

Make the garlic confit: Preheat oven to 350ºF. Place garlic cloves and oil in roasting pan. Wrap pan entirely with foil and roast until garlic is tender, about 1 hour. Cool. Pour into airtight container and refrigerate.

Make the burgers: Mix all the burger ingredients-except the cheese and arugula-until homogeneous. Divide into 6 8-ounce balls. Flatten balls to make patties. Refrigerate until ready to use.

Make the oregano vinaigrette: Combine all vinaigrette ingredients and whisk to combine. Toss arugula with enough oregano vinaigrette to moisten greens. Set aside. Grill burgers to desired doneness. Place 2 slices of the Crema Kasa cheese on each patty and melt in 350ºF oven. Brush the hamburger buns with some oil from the confit and toast in warm oven. Place patty on bun bottom, dress with arugula salad, and put top bun over. Enjoy!

*If you cannot find Aleppo chile, use ground chile ancho.