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.