I don’t know a ton about Green Bay, but with just a bit of research, I found beer, brats, and cheddar cheese to be a common theme. For my Packers burger, I use all three. I simmer some brats in beer and onions, then sliced them thin to use as I normally would use bacon.
Of course, I'm going to let all that delicious beer braising liquid go to waste. So instead of tossing it, I made a simple cheddar cheese sauce to pour all over my beef patty and brats. To finish, why not a few of those onions too. Damn, that’s a good burger, and thanks Green Bay for the inspiration.
- Kaiser roll
- 1/3 pound of ground beef
- Wisconsin Cheddar cheese
- Olive oil
- Fresh ground black Pepper
- Place an oiled pan over a medium heat.
- Add a sliced onion and season with salt. Saute for 7-8 minutes, or until the onion is translucent.
- Form the ground beef into a patty, dimpled in the middle to avoid shrinking.
- Pour canned beer over the onions, several inches deep.
- Season the mixture with pepper.
- Place the brats whole into the pan of onions.
- Maintain over a low heat.
- To prepare the sauce, mix oil and flour to a pasty consistency. Set aside.
- Season both sides of the patty with salt and pepper, and sear the patty over a medium-high heat for about 2 minutes.
- Put the brats in the burger pan for about 2 minutes per side, so they will brown and caramelize.
- Flip the burger and cook for another 2 minutes.
- Gradually add the beer-onion broth into the pan with flour and oil, and stir over a medium heat.
- Kill the heat, add Wisconsin cheddar to the broth mixture. Stir and keep it warm.
- Slice each brat lengthwise into three thin strips.
- Plate a bun and add brat strips to it.
- Add the burger patty and pour cheese sauce over it.
- Top the sauce with onions.
- Place the top half of the Kaiser roll, and cut the sandwich in half.
Damn, that’s a good burger, and thanks Green Bay for the inspiration.