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| http://www.eatatburp.com/2012_07_01_archive.html It is the cheese that makes the cheese burger. Try these delicious recipes found on this epic list of cheese burgers. Cheese brought to you by America. |
So I recently “Stumbled Upon” the wholly grail of cheese burger recipe collections. This website is not for the hungry internet surfer. The Cheese & Burger Society gives 30 recipes to some of the most delicious cheese burgers in existence. All burgers are made with Wisconsin cheese, and the website is managed by the Wisconsin Milk Marketing Board. As a former grill cook, and a cheese burger connoisseur I felt I had to share this site with the world in my blog. It does not stop there, not only am I about to give you this mouthwatering site to ogle over, but a history in Wisconsin cheese. You do not have to be from Wisconsin to appreciate the flavorful cheeses it produces.
You may be inclined to think Wisconsin is the cheese hub of the United States because it has a lot of cows. Well you are correct. But why does it have a lot of cows? That goes way deeper than the ethnic roots of the dairy farmers. Long ago during the last ice age Wisconsin was riddled with glaciers. As they receded they left luscious green pasture land and rolling hills ("History of…"). The ideal place for cows. With a glacial water supply, it has the perfect ingredients to become “America’s Dairyland”.
It was not until 1841 that Wisconsin saw it’s first cheese factory. In 1859 Hiram Smith opened the first full scale cheese factory. This established a sense of community within the group of Wisconsin dairy farmers. Smith would trade milk from other farmers for a small percentage of the cheese he was able to make with it. In this trade more farmers became associated with Wisconsin cheese factories. In Ladoga, 1864, a factory was built that could milk over 300 cows, this produced a massive boom in the Wisconsin cheese market ("History of…"). Suddenly there was enough milk to make as much cheese as you had space to make. The state had yet to develop a way to handle and market this fast growing cheese business until 1872, when the Dairyman’s Association sponsored a Board of Trade, to market Wisconsin cheese. This new board reduced freight rates, making Wisconsin cheese more accessible to the rest of the United States. 1921 meant great change for the cheese making industry when Wisconsin became the first state to quality grade its cheese for quality ("History of…").
Today Wisconsin produces over 600 different varieties of cheeses. It also wins more awards for those cheeses than any other state or country in the world (“About…”). With all the economic outsourcing of United States manufactured products it is relieving to see that the cheese industry is still going and supporting our economy every time we purchase cheese, whether we are from Wisconsin or not (I am from Washington State). Even though factory numbers have decreased from over 1,500 in 1945 to just 129 plants it is not a sign that this business is dead ("History of…"). Cheese is a healthy source of dairy, an important staple to the human diet. Not only that but it goes well on almost everything! Cheese even helps mask bad cooking. Unless you are lactose intolerant, I highly recommend getting to know your cheeses, and tastes. It can make or break a dish to use the right cheese while cooking, the difference between Parmesan and fresh Mozzarella can be staggering.
So onto this incredible mouthwatering delicious website with pictures and recipes included. The Cheese and Burger Society is humorous, with the cheesy sensual narrators voice describing the burgers it almost makes me hungry even when I just ate. But when I looked through all the burgers on the list, there wasn’t one I did not want to at least try, even if there was a main ingredient I normally do not like. Once I got tired of the constant narration, (and no volume adjust button on the site itself that I could find) I muted my speakers and continued to view through the rest of the burgers in silence. I would advise anyone else to do the same. Listen to the voice, laugh, the turn it off before it becomes annoying. You can always turn it back on later and hit the speaker button to have the narrator announce the burger again. While reviewing this site I simply had to pick some favorites. So here they are, and why I picked them out of the already amazing top 30.
First, The Uncle Sam, number 3 on the list. Cheddar cheese, two patties, iceberg lettuce, tomatoes, bacon, mayonnaise, sliced red onions, and a white bread burger bun. This fits my profile of the classic double cheeseburger with bacon. Truly, it is an American classic. When I grab a burger to go, or cook one fast I keep it simple. Patty, cheddar, bacon, add your favorite condiments. That is why I was pleased to see this burger come up upon a list of so called “fancier” burgers. Remember more is not always better. The name also perfectly matches this recipe. The Wisconsin cheese used with the all American classic is Cheddar. Click on the tabs at the top to “Meet the Cheese” and learn more about Wisconsin Cheddar. Make sure you also do this for some of the cheeses you might not be familiar with. There might be cheeses out there you love and do not know it!
Second honorable mention from this list of burger is The Farmer John. Wisconsin Limburger cheese, beef patty, bacon, onion rings, hash browns, white French bread, with a parsley garnish. This burger is listed as number 7 on the list. This burger stood out to me as the ultimate breakfast burger. The name is also fitting. I grew up in a farming community and can tell you all old time farmers will swear breakfast is the most important meal of the day. Farmers usually eat a large breakfast before heading out to the fields, trees, or livestock for a long day of old fashioned hard work. If I worked long hard days I would definitely want one of these in the morning. Delicious. Made with Wisconsin Limburger cheese, produced at only one cheese making plant in the entire United States. It is a more popular cheese in Germany and Belgium.
A third burger that caught my eye is called The Bohemian. Want a healthier burger? Try this one, it is number 14 on the website list. Wisconsin Gouda cheese, beef patty, fried proscuitto, sliced turkey, pesto mayonnaise, and wilted spinach on oat bread. A delicious blend of flavors, held strongly together by the great flavor of Gouda cheese. For those who like a smaller burger maybe even swapping the patty and sliced turkey out for a turkey patty. These are often leaner, flavorful and filling.
It is hard to just pick 5 out of 30 burgers that all are so flavorful. My fourth pick from the list is The Sheboygan. Another hardy packed and stacked burger that is number 26 on the list. Cheese curds, beef, patty, split bratwurst, sautéed onions, beer mustard, and sour kraut on a Kaiser roll. The flavor is like something right out of Germany, except made in the good ol’ U.S. of A..
For the fifth and final burger I had a tough time deciding which should make the cut and be written about and shared. My decision was between The Couch Potato, and The Mamma Mia. After thinking about it and removing my own bias for blue cheese, The Mamma Mia won out. Number 25 on the list of burgers it is influenced by Italian cuisine. Made using Wisconsin fresh mozzarella, a beefy patty, pepperoni, sautéed button mushrooms, pizza sauce, and sautéed onions on a crusty Italian loaf. For those who haven’t tasted fresh mozzarella this is a must. It is a cheese that is so essential to Italian cuisine and most of the time not used fresh. I recommend trying some fresh mozzarella, soon you will be replacing the old dry stuff with the fresh moist balls of cheesy yummy goodness.
The recipes on this site are simply great. I would recommend you to pick you own top 5 to try. Don’t be afraid to try new things, or things you previously did not like. Ingredients by themselves may taste bad to you, but as part of the blend create a completely different flavor and experience. I hope you enjoy these burgers!
Sources:
http://www.cheeseandburger.com/
http://www.stumbleupon.com
. "History of Wisconsin Cheese." Wisconsin Cheese. Wisconsin Milk Marketing Board, 2012. Web. 22 Aug 2012. http://www.eatwisconsincheese.com/wisconsin/history_of_wisconsin_cheese.aspx
"About Wisconsin Cheese." Wisconsin Cheese. Wisconsin Milk Marketing Board, 2012. Web. 22 Aug 2012. http://www.eatwisconsincheese.com/wisconsin/default.aspx
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