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Five Chef Cheeseburgers for Memorial Day Weekend

May 25th, 2010

by Wisconsin Cheese

Memorial Day weekend is on its way. So break out the grill – charcoal or gas – grab your most trusted spatula, dust off that favorite apron, and get ready to celebrate a summer’s worth of delicious cheeseburgers – starting with these five-star cheeseburgers topped with delicious Wisconsin Cheese, from five chefs around the nation.

1. The Grandma Gertrude

by Chef Gregg Wangard of Marisol at The Cliffs Resort

The Grandma Gertrude is truly the breakfast of champions. It features an egg prepared over easy, two slices of Wisconsin Bellavitano Gold cheese, and a tasty Angus patty between buttered hamburger buns. Without question, it goes hand in hand with a cup of freshly brewed Joe and the morning paper.

Cheese Tip: Bellavitano Gold cheese features a rich and creamy texture, offers versatile flavor combinations reminiscent of Cheddar and Parmesan, and is excellent for melting. Pairs well with pinot gris, Riesling, sauvignon blanc, or scotch.

2. The Lamburgerini

by Executive Chef Kristine Subido of WAVE Restaurant & Bar

Inspired by the popular Turkish dish Adana kebab, these mini lamb burgers are giants when it comes to taste and satisfaction. They feature ground lamb topped with whipped Wisconsin Feta and a mouthwatering radish and cucumber salad. A fresh brioche sesame dinner roll serves as the bun for these delicious lamb sliders.

Cheese Tip: Feta browns well and sautés without melting. Feta is stored in brine that helps preserve it. To make additional brine, mix one tablespoon salt per cup of cool water. To reduce the salt content of Feta, rinse in cold water or soak in cold water or milk before serving. Pairs well with pilsner or pinot gris.

3. The Fire Station No. 5

by Chef Kent Rathbun of Abacus Restaurant

The Fire Station No. 5 is all about turning up the heat. It features Wisconsin Jalapeño Jack Cheese perfectly complemented by chipotle ketchup. Chopped cilantro and fresh jalapeño chiles added to the ground chuck give this cheeseburger that extra bite.

Cheese Tip: If the Jalapeño Jack is just too much, Wisconsin cheesemakers produce many flavors of Monterey Jack cheese: roasted garlic, wild morel and leek, onion and chive, and salsa, to name a few. Pairs well with a lager, brown ale, or Riesling.

4. The Lobsterwurst

by Chef Jason Gorman of Dream Dance

The Lobsterwurst pays homage to ocean-dwelling deliciousness. It showcases Wisconsin Gruyère atop an ever-so-edible deck of scallops, shrimp, and lobster. Seasoned with onions, garlic, and fresh tarragon, this cheeseburger is ready to take mouths on an epic sea-going voyage.

Cheese Tip: Carefully remove the rind of Gruyère before shredding or serving. Gruyère goes well with veal, chicken, potatoes, apples, pears, grapes, pickles, and mustards. Pairs well with a Weiss beer, chardonnay, or sauvignon blanc.

5. The Butcher Boy

by Chef Mindy Segal of HOTCHOCOLATE

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 Carr Valley Creama Kasa.

Cheese Tip: Carr Valley Creama Kasa has a buttery piquant flavor. Pairs well with a brown ale or chardonnay.

4 Comments
  1. Hershel Hartford permalink

    Feta Cheese sautes well without melting & The Grandma Gertrude

  2. Lorraine Emanuele permalink

    1. the grandma gertrude

    2. Bellavitano Gold cheese features a rich and creamy texture, offers versatile flavor combinations reminiscent of Cheddar and Parmesan, and is excellent for melting. Pairs well with pinot gris, Riesling, sauvignon blanc, or scotch.

  3. 1.Grandma Gertrude uses the Bellavitano cheese
    2. I learned that feta does not melt when sauteed.

    t-shirt please! =)

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