I realize that I normally carry on about healthy meals and cutting calories, however, abiding by that rule during Totally Wisconsin week would negate all things Wisconsin.
Before heading north for college, I had never heard of a cheese curd. For those of you who have never indulged, a little background for you:
Cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged. They are best eaten as soon as possible after manufacture. They taste pretty similar to any block of cheddar cheese, but are strangely addicting and I am sure very bad for you. How do you know a cheese curd is good? It squeaks. That is the truth and I ask no more questions.
It has been a balmy 34 degrees all week in Milwaukee, so I decided it was time to pull out the grill and whip up a summer classic with a grand touch of Wisconsin – the Wisconsin Cheese Curd Stuffed Bacon Burger. My husband was kind enough to shovel out the patio. There is nothing like grilling in the snow!
- 1 lb. of ground beef
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cracked black pepper
- 1 TBSP Worcestershire sauce
- 1 egg, slightly beaten
- 2-3 slices of thick cut bacon
- Fresh Wisconsin cheese curds
Preheat oven to 350. Line baking sheet with tin foil. Cook bacon for 15 minutes. Let cool and break into pieces.
Mix the ground beef with the onion powder, garlic powder, pepper, and Worcestershire sauce. Add egg, mix thoroughly (hands work best!). Divide beef mixture and separate into 8 patties, packing tightly together. Place your thumb in the center of four of the patties, making a circular indent. Place cheese curds (a few small pieces) and bacon in center of the patty. Place another burger patty on top and press together, enclosing the bacon and cheese curds. Repeat to create three more burgers.
Grill burgers at medium-high heat for 10 minutes on each side.
I topped these burgers with mustard, avocado, tomato and lettuce on a whole wheat kaiser roll. Top with whatever you would like!
These burgers are delicious and reminisce of warm Wisconsin summers. Oh summer, how I long for thee.