Wisconsin Cheesehead Butter Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This is a great Midwestern burger using very characteristic Wisconsin-made ingredients.A delicious burger made up of ground beef and brauts is stuffed with some delicious Wisconsin Dairy Butter (a butter burger is a Wisconsin specialty), topped with Wisconsin Colby and White Cheddar cheeses as well as Hickory Smoked Bacon. It’s all served on a Kaiser roll that’s brushed with butter (even on the top of the bun). It really showcases the good quality yet simple ingredients that are prevalent across the Midwest. Simple, yet unbelievably tasty!


Wisconsin Dairy Butter:
1 1/4 stick unsalted butter, room temperature
3 tablespoons heavy cream

12 slices thick-cut hickory smoked bacon

Beer-Braised Corn
1 tablespoon vegetable oil
1/2 cup diced onion
2 cups corn kernels, cut from the cob
1/2 cup Wisconsin-made beer

1 1/2 pounds ground Angus beef
1/2 pound Wisconsin braut (bratwurst), finely chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 slices Wisconsin Colby Cheese
6 slices Wisconsin White Cheddar Cheese
6 Kaiser rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Wisconsin Dairy Butter, in a small bowl combine butter and heavy cream; mix until well combined.

Heat a large non-stick fireproof skillet on the grill; add bacon and cook until crispy, about 5 minutes, flipping once. Drain on paper towels.

To make Beer Braised Corn, pour off most of the fat from the skillet leaving a thin layer. Add the oil and onions and cook for 4 minutes, stirring occassionally. Add corn and cook for 2 minutes. Add beer and cook until most of the liquid has evaporated. Set aside.

To make the patties, combine the beef, braut, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Place a heaping tablespoon of the Wisconsin Dairy Butter in the center of each disk, then bring up the meat to enclose the butter. Form into six patties to fit the rolls. Reserve remaining Wisconsin Dairy Butter

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the with a slice each of Colby and White Cheddar and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of the reserved Wisconsin Dairy Butter on the cut sides of the rolls. On each roll bottom, place , 2 slices of Hickory Smoked Bacon, a cheese-topped patty, and Beer-Braised Corn. Optionally brush the top of the roll tops with the melted Wisconsin Dairy Butter. Add the roll tops and serve.

Makes 6 burgers.