Brick and Limburger Burger

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: 6 Servings


2 pounds ground beef

1 tablespoon coarsely ground black pepper

1 1/2 teaspoons salt

2 teaspoons onion powder

1/2 teaspoon dried marjoram leaves

1/4 teaspoon dried thyme powder

3 ounces Buholzer Brothers™  brick cheese, finely diced

2 heaping cups (9 ounces) savoy cabbage, core removed, coarsely chopped

2 tablespoons butter

3/4 cup low sodium chicken broth

3 green onions, thinly sliced

6 hamburger buns

Brown mustard

8 ounces Wisconsin limburger cheese, cut into thin slices


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.

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