Prep Time: 10 minutes
Cook Time: 10 minutes
Yields 6 servings
Difficulty Level: Intermediate
Ingredients
- 2 lbs. ground beef
- 1 tbsp coarsely ground black pepper
- 1 1/2 tsp salt
- 2 tsp onion powder
- 1/2 tsp dried marjoram leaves
- 1/4 tsp dried thyme powder
- 3 oz Buholzer Brothers ™ Brick Cheese, finely diced
- 2 heaping cups savoy cabbage, core removed, coarsely chopped
- 2 tbsp butter
- 3/4 cup low sodium chicken broth
- 3 green onions, thinly sliced
- 6 hamburger buns
- brown mustard
- 8 oz Wisconsin Limburger Cheese, cut into thin slices
Directions
For Burgers…
- In medium bowl, combine beef, pepper, salt, onion powder, marjoram and thyme; mix well. Mix in brick. Form into 6 hamburger patties, about 1/2-inch thick. Set aside.
For Cabbage…
- In medium sauté pan, sauté cabbage in butter over medium heat until it starts to wilt. Add broth; continue cooking until cabbage is soft. Stir in green onions; cook 1 minute. Remove from heat. (This can be done in advance, stored in refrigerator and reheated when needed.)
For Final Preparation…
- Grill burgers over high heat 8 to 10 minutes, turning once, or until internal temperature is 165°F. Spread both sides of buns with mustard. Place burger on each bun and top with limburger. Spoon cabbage over cheese. Place bun top over cabbage.