Every Monday through the end of August Wisconsin Cheese and The Cheese & Burger Society will be launching a new giveaway contest. From a Weber grill to authentic Packers gear, it’s eight weeks of prizes to get you in prime shape for football season. But above all, visit http://www.CheeseAndBurger.com to enter the Green Bay Packers Football Sweepstakes for a chance to win an all-inclusive trip for two to a Packers game at Lambeau Field.
This week the Cheese & Burger Society is giving away a $150 Packers Pro Shop gift card!
To enter, take a look at the recipe below by cheeseburger-grilling extraordinaires Martha and Jack of A Family Feast and then suggest your most creative name for the cheeseburger. Leave your suggestion as a comment on the Cheese & Burger Society Facebook page today through August 10 and you could be chosen as our winner!
How to Enter:
Visit the Cheese & Burger Facebook page and leave a comment on the “Hello my name is _____” post with your cheeseburger name suggestion.
- Entrants must be U.S. residents.
- Entries are limited to one per household.
- One quality entry will be chosen.
- Entry period ends Sunday, August 10, at 5 p.m. EST.
- The winner will be chosen and announced within the same Facebook post on Monday, August 10, 2014.
By Martha and Jack of A Family Feast
Named by Jenny Shuglo
1 pound 80/20 ground beef
1/4 cup black peppercorns, coarsely ground
1/4 cup pink peppercorns, coarsely ground
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 pound button mushrooms, sliced
1 1/2 cups shallots, thickly sliced
1/3 cup cognac or beef broth
1/4 cup heavy cream
3 ounces Wisconsin pepato cheese, sliced
2 soft bulky rolls or large burger rolls
1 large ripe tomato, sliced into thick slices
2 cups fresh arugula
Heat gas grill to high heat on one side and medium heat on other.
Divide ground beef in half and form 2 thick burgers (or for smaller portions, form into 4 burgers). Mix coarsely ground peppercorns together and place on large plate. Press each burger into pepper mixture, coating ground beef with thick layer of peppercorns. Flip and coat other side.
Place large cast iron skillet on hottest part of grill and heat to high heat.
Add butter and oil. When butter melts and starts to smoke a little, place peppered burgers in center of pan.
After 2 minutes, turn each burger. After 2 more minutes, transfer burgers from pan and place directly on grates on cooler side of grill. (If you formed 4 smaller burgers, they will cook in less time.)
Turn burgers once after about a minute and a half and cook for same amount of time on other side.
Place mushrooms and shallots into skillet and cook, stirring frequently, until beginning to brown. Add cognac or beef broth, being cautious of liquid flaring up.*
Allow shallot and mushroom mixture to cook until liquid has evaporated, then add cream. Stir and add burgers back into shallot and mushroom mixture, turning once to coat both sides in sauce.
Top each burger with slice of Wisconsin pepato cheese. Close grill cover until cheese has melted.
To serve, spoon shallot and mushroom mixture from pan onto bottom half of each roll. Place cheeseburgers on top, then top with slice of fresh tomato, arugula and top of bun.
* Use caution if using cognac, which has potential of flaming at high heat.