Labor Day Weekend Cheese & Burger Society Apron Giveaway
Labor Day Weekend traditionally marks the end of summer – school starts, pools begin to close and the 4th of July feels light-years away.
As that autumn breeze begins to beckon, it can only mean one thing – football tailgate season – so keep those grills burning, throw on your prized jersey, and bundle up a bit, the cheeseburger isn’t going anywhere.
To celebrate the end of summer and the beginning of fall, we’re giving away 15 Cheese & Burger Society aprons at random.
How to Enter:
We want to hear about your favorite cheeseburger to make when you tailgate. What cheeseburger is the one? The one cheeseburger that you crave. The one cheeseburger that you must eat – at every tailgate, every football party, every time you shout, cheer and scream for your team. The one cheeseburger that is victorious.
Answer the question – What is your favorite cheeseburger creation and what kind of cheese do you use on this cheeseburger?
- 15 entries will be chosen at random.
- Contest ends Friday, September 3 at 5 p.m. EST.
- Winners will be notified by email.
- One entry per household. US only.
For ideas visit CheeseAndBurger.com and coming after the holiday weekend, Favorite Foods with Chef Michael Symon. Premieres September 7 on EatWisconsinCheese.com.
Update: Congratulations to James M., Lou V., Paula S., Cee S., Anne K.E., Jeanne K., Victoria K., Rodger B., Katie P., Dayna F., Kay, Lethea B., Kara S., Jeffery G., and Sandy N. for winning Cheese & Burger Society aprons!
I try to use ground sirloin that is about 90% lean, sometimes adding green chiles (something I first tasted in New Mexico a few years ago). I generally make 1/3 pound burgers. I don’t over handle the meat. Prior to cooking I season both sides liberally with course ground pepper, some garlic powder and some onion flakes, gently pressing the seasoning into the meat with the back of a wooden spoon. The grill is ready when the charcoals are mostly white with ash. After the meat goes on the grill, I cover it with the lid for 2-3 minutes to add smoky flavor. The burgers are ready to flip when they are starting to char on the bottom. Once flipped, I replace the lid for 2-3 more minutes. For the last minute of grilling, I add pepper jack or sharp cheddar. The lid goes back on for another minute or so, just long enough to melt the cheese. After removing the burgers, I let them sit undisturbed for a few minutes. Good buns are a must as well!
I’d go with, my ground shortrib burger, with homemade aioli and chipotle ketchup. Caramelized onions, B&B pickles, and smothered in Wisconsin Havarti. I put them on my buttermilk burger buns.
Burger meat MUST have Lipton onion soup mix in it. Grilled outside. Topped with avocado, sharp cheddar, and sautéed mushrooms. SUPER YUMMMM!!!!
My favorite is a BBQ Bacon and cheese burger.
I lOOOve a good cheeseburger with bison meat, any bun, mustard, ketchup, mayo, onions, relish, lettuce, and Wisconsin Colby Jack cheese!!!!
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I’m a big fan of CHEESE & I’m all about being classic–Iet’s just taste that cheese in my burger: Lots of swiss, bacon & mushroom over a beef patty. Just taste that cheesy goodness melt all over!
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I like my burgers seasoned up with garlic powder, worceshirer sauce, black pepper & a dash of steak seasoning. I form the patties and throw them on the grill. I then top them with a slice of Swiss & cheddar cheeses and let it melt. The toppings is where the fun begins… BBQ sauce, sliced red onions, slices of bacon, jalapeño slices… The list goes on! The creation possibilities are endless.
Diced onions in the ground beef, cheddar cheese, lettuce, tomatoes, pickles, mayo, and a bit of spicy mustard.
1/3 lb. patties topped with Applewood Smoked Bacon cooked on the grill, Caramelized Red Onions in a Cabernet Sauvignon Reduction, and Cabernet Soaked Cheddar on a toasted Kaiser roll. I would give you the seasonings I use for my patties, but then I would have to kill you! I call this one “The Wino”!
beef and pork sausage patties topped with cheddar, lettuce, onions and tomato on a toasted bun.
caramelized onions, roasted green chiles and pepper jack cheese….. I’m sooooo hungry now
I am going to do some serious grill’n this weekend!
I call it: MY Cheeseburger
Ground beef seasoned with Cavanders Greek seasoning and pattied with chopped onions. Grilled with bacon, avacado, bbq sauce, bleu cheese, and sharp cheddar. Yum Yum Yum!!!
Use 1/4 lb 85/15 ground beef, cooked rare over an open flame. After initially flipping the burger, top with two slices of sharp cheddar cheese. Garnish as desired with mayo (or cream cheese w/chives), stone ground mustard, thin pickles, onions, tomatoes and lettuce. Seal the deal with a lightly toasted (and crunchy) french roll. Makes ya drool, doesn’t it?
I mix ground chuck with garlic and grated Romano cheese and press into two very thin patties. Then I put a mound of crumpled feta cheese on top of one patty and cover with the second. I seal it shut and grill. Its great with sharp cheddar melted on top and a bit of tomato, fresh basil and mayo. Its delicious!
quarterpound hamburger mixed with onion soup mix, bacon, onions, pickles, cojack cheese and a 1 steak sauce
The best were made at an old diner in my youth. Simple hamburger and American Cheese. Bun buttered and lightly toasted on the grill. I’d update with pepperjack cheese. No frilly stuff, just a plain old cheeseburger.
This Labor Day weekend I’m looking forward to a Bacon, Avocado, Portobello Mushroom, Red Pepper and Havarti cheese burger.
Fresh ground chuck, hand tossed (1x flattening) on the grill, seasonings of choice, seared and cooked to taste. Grilled, buttered roll-preferably a Miami Onion Roll, topped with a generous slice of Wisconsin cheddar – Red leaf lettuce, a sunkissed garden tomato, and Stubb’s Honey Pecan BBQ sauce on the side. Complimented with an iced tall glass of fresh strawberry lemonade. A crisp, chilled pickle spear is optional. But a handful of chips is the mandatory side.
Best is the classic – a slice of Wisconsin cheddar cheese melted on top of a juicy burger then placed on a toasted bun — mmmmm……
We love a Mushroom & Swiss Burger! That first bite is always exceptional=)
My favorite is a Juicy Lucy stuffed with Wisconsin Sharp Cheddar and carmelized onions then topped with galic dills on a grilled kaizer roll.
I’m partial to a cheeseburger made with Angus beef, topped with a great Wisconsin cheddar, some fried onions and bacon!
The one that I want is a surf and turf on a bun, The Crabbie Louie. Wisconsin Monterey Jack, Crabmeat and Avocado.
Lean hamburger with blue cheese inside, blue cheese crumbles on top with bacon.
50/50 ground and chuck…blue cheese crumbles in the center…cooked medium…topped with at mix of gorganzola and roasted and diced jalepenos…all while sipping some cool, frosty Smithwick’s!
Provolone, fried onions, jalapenos, toasted and buttered bun
Nothing is better than a juicy lucy with sauteed mudrooms and Swiss cheese.
Spice rub and blue cheese, baby!
I also love lettuce and tomato but don’t usually tailgate with those – they’re for our “fancy dinners”
for tailgating, i have to go with a double burger with cheddar & swiss cheese topped with bacon, tomato, red onion, pickles, lettuce, ketchup, mustard and mayo. because if the intensity of the game doesnt give me a heart attack, the burger should induce one.
80/20 beef, with oregano, thyme, paprika, garlic powder and Feta crumbled into the patties. Grilled outdoors… Top with Tzatziki, more Feta and fresh tomato.
kids won’t let me serve ANY type of burger from the grill without first melting their cheese selection over the top… son likes cheddar, daughter only eats colby-jack, hubby prefers Swiss! then we top with mayo, ketchup, lettuce, tomato & pickle slices (+sauteed mushrooms for the hubby). okay now I’m hungry!
Mine’s pretty simple… regular buns and American or cheddar melted on the patty. Maybe a slice or two pickles. My fancy ingredient is chipotle mayo instead of mustard.
The ones I crave for? Kopp’s for classic one and AJ Bombers for fancy one (both in Milwaukee).
We put a little onion in the burger patties, then grill those and pineapple rings, add bacon and top with bbq sauce. For cheese, we use smoky cheddar (or any smoked cheese we can get our hands on–gouda, whatever’s in the fridge)! MMM!!!
I absolutely love the Black & Blue burger. It’s a juicy burger with blue cheese piled on top and some freshly ground black pepper. I usually add a tomato and some ketchup to top it off – but Oh My Gosh – to die for. The bun must be soft too – none of this dry, crusty shtuff.
Fresh ground burger, seasoned only with salt and pepper, grilled to medium. Toasted bun. Hand dipped buttermilk onion rings. Muenster cheese. BBQ Sauce.
Assembly:
Bun – 1/3 LB patty – cheese – onion rings – BBQ sauce – Bun
Without a doubt, my favorite is the “Couch Potato”… with Wisconsin blue cheese, peppercorn smoked bacon, grilled onions, and potato chips, how could you possibly go wrong?!? Yummmm….
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