Entertaining: Burgers Stuffed with Bacon and Wisconsin Blue Cheese

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by Lori and Paul of Burp!

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As Wisconsin natives, we love paying tribute to the wealth of local cheeses by recreating recipes from some of our favorite local eateries. And as the weather warms, we find ourselves looking for summer grilling inspiration for a classic Wisconsin dish, the cheeseburger.

Our version of the classic Wisconsin cheeseburger pays homage to Mineral Point’s Brewery Creek Inn “Stuffed Burger.” Jam-packed with Wisconsin Blue Cheese and smoked bacon, then topped with melted Wisconsin Colby Cheese, caramelized onions and barbeque sauce, this delicious creation is a force to be reckoned with at your next backyard barbeque.

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For more dairyland inspiration, go beyond your backyard and explore Wisconsin’s cheese and dairy attractions for yourself. The updated “Traveler’s Guide to America’s Dairyland,” a free guide for planning a fun day trip or unique weekend escape, is the perfect sidekick for your summer foodie road trip.

Burgers Stuffed with Bacon and Wisconsin Blue Cheese
by Lori and Paul of BURP!Serves 4

2 tablespoons butter
2 medium yellow onions, sliced
Salt and freshly ground pepper
1/3 cup mayonnaise
2 tablespoons roasted garlic*, divided
1 1/3 pounds ground beef
8 slices bacon, cooked and crumbled
Salt and pepper
1 1/3 cup (8 ounces) Wisconsin Blue Cheese, crumbled
4 slices (4 ounces) Wisconsin Colby Cheese
4 large bakery buns
4 crisp lettuce leaves
Barbeque sauce

Caramelized Onions
Melt butter in large frying pan over medium-low heat until bubbling. Add onions and cook, stirring occasionally, until deep golden brown and caramelized, approximately 45 minutes. Season well with salt and pepper, remove from pan and set aside.

Roasted Garlic Mayonnaise
Mix together mayonnaise with 1 tablespoon roasted garlic and salt and pepper to taste. Refrigerate until ready to use.

Bacon and Blue Cheese Stuffed Burgers
Combine ground beef, remaining roasted garlic, cooked bacon, and salt and pepper in large bowl. Divide into 8 equal patties. In separate bowl, form crumbled Wisconsin Blue Cheese into 4 patties. Place 1 cheese patty on each of the 4 beef patties, then top with remaining 4 beef patties. Pinch edges of beef patties to seal cheese completely.

Grill burgers 4 minutes on first side before flipping to grill an additional 3 minutes, or until burger is done to your liking. Top burgers with Wisconsin Colby slices during the final minute of grilling, covering to allow the cheese to melt.

Compose burgers by spreading mayonnaise on the bottom of each bun. Top with lettuce and one burger patty. Place 2 tablespoons caramelized onions on top of each burger and add barbeque sauce before putting top of bun in place.

*To roast garlic, preheat oven to 400°F. Remove top third of 1 head of garlic with knife. Place garlic in small oven-safe baking dish. Drizzle with olive oil. Add 1-2 tablespoons water to bottom of baking dish. Cover dish tightly with foil, and bake for about 45 minutes. Squeeze garlic from heads before using. Roasted garlic will keep, refrigerated in an airtight container, for up to 2 weeks.

 

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