Wisconsin Lim"burgers" with Savoy Cabbage


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. Brick Cheese, finely diced
2 heaping c. (9-oz.) savoy cabbage, core removed, coarsely chopped
2 Tbsp. butter
3/4 c. low sodium chicken broth
3 green onions, thinly sliced
6 hamburger buns
Brown mustard
8-oz. Wisconsin Limburger Cheese, cut into thin slices

Burgers:
In medium bowl, combine beef, pepper, salt, onion powder, marjoram and thyme; mix well. Mix in Brick Cheese. Form into 6 hamburger patties, about 1/2-inch thick. Set aside.

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.)

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 Cheese. Spoon cabbage over cheese. Place bun top over cabbage.

Makes 6 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

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