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Love gourmet cheeseburgers? Check out the two recipes below from www.cheeseandburger.com. This website was developed by the Wisconsin Milk Marketing Board and offers many great hamburger recipes using Wisconsin cheese.
The Cheese and Burger Society is proud to add The Fire Station No. 5 to its family of taste bud-teasing cheeseburgers. Created by Chef Kent Rathbun, The Fire Station No.5 is all about turning up the heat. It features
Wisconsin Jalapeno Jack Cheese perfectly complemented by chipotle ketchup. Chopped cilantro and fresh jalapeño chiles added to the ground chuck give this cheeseburger that extra bite.
Ingredients:
Ketchup
- ½ cup bottled tomato ketchup
- 2 tablespoons canned chipotle chiles in adobo sauce, chopped
- 1 tablespoon fresh lime juice
Burgers:
- 4 pounds ground chuck (80/20 lean-fat ratio)
- ¼ cup cilantro leaves, chopped
- 3 fresh jalapeno chiles, seeded and minced
- 2 tablespoons cracked black pepper
- 1½ tablespoons kosher salt
- 4 ounces butter, melted
- 8 hamburger buns, split and toasted
Toppings:
- 8 slices Wisconsin Jalapeno Jack Cheese
- 8 portions leaf lettuce, washed and dried
- 16 tomato slices
- 8 onion slices
- 32 dill pickle slices
Cooking Directions:
Combine and puree all ketchup ingredients in beaker of blender. Set aside. In large bowl, combine burger ingredients, mixing well. Shape into 8 patties, about 1/2-inch thick. Prepare outdoor grill or broiler. Meanwhile, butter the buns on cut sides and toast on hot griddle until golden brown. Grill or broil burgers to desired doneness and place each patty on bun bottom. Top each with a portion of chipotle ketchup, a slice of Wisconsin Jalapeño Jack Cheese, lettuce, 2 tomato slices, an onion slice, 4 dill pickle slices, and bun top.
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.
Ingredients:
Garlic Confit:
- 1 cup garlic cloves, peeled
- 4 cups canola-olive oil blend
Burgers:
- 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
- ½ teaspoon black pepper
- 2 dashes Worcestershire sauce
- 12 1½-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.
* Recipes and images courtesy of the WI Milk Marketing Board.
The Fire Station No.5*