Rhinelander Burger

This is the twelfth burger we've made from the Cheese and Burger Society. I had to make some substitutions, but this burger really came out nicely.


The original recipe calls for butterkase cheese. I substituted fontina. Fontina cheese on a burger is really, really good. It's a great melting cheese.

Makes: 2 burgers
Prep time: 5 minutes
Cook time: Varies depending on desired doneness
Printable Recipe

Ingredients:

• 1 pound fresh ground beef (recommend 75/25 or 80/20)
• 1/4 head lettuce, shredded
• 2 slices butterkase cheese
• 1/2 white onion, sliced
• 1 T butter
• 4 slices deli ham
• 2 T beer mustard
• 2 Hamburger buns

1. Heat a skillet over medium-high heat and melt the butter. Saute the onions until tender. Remove from heat.

2. Form beef into 2 patties and season. Grill until cooked to your desired doneness. Top patties with cheese. Toast buns and remove. Warm the ham on the grill and remove.

3. Top bottom buns with lettuce, onion, and beef patties. Top with ham, slather top buns with mustard, assemble and enjoy!