Garlic-Herb Cheeseburger
Every year the Governor’s Blue Ribbon Livestock Auction is held at the fair, showing off the work of youth exhibitors between ages 17 to 19. An auction of the best of Wisconsin's Champion specialty meats including ham, bacon and sausage will be held Aug. 8 to raise money for Wisconsin 4-H. Wisconsin Beef Council provided this recipe, which you could top with a Wisconsin-made garlic herb cheese, a homemade spread or, if you prefer, an Alouette or Boursin.
Makes 4 burgers
1 pound ground beef (80% to 85% lean)
4 slices red onion, cut 1⁄2 inch thick
1 large red bell pepper, cut into quarters
Salt and pepper
1⁄2 cup garlic-herb cheese spread
4 round French sandwich rolls, split and toasted
Lightly shape ground beef into four 1⁄2-inch-thick patties.
Place patties in center of grill over medium, ash-covered coals; arrange onion and bell pepper around patties. Grill, covered, 8 to 10 minutes (over medium heat on a preheated gas grill, 7 to 9 minutes), turning occasionally until an instant-read thermometer inserted horizontally into center of patties registers 160 degrees. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally. Season with salt and pepper, as desired. Cut bell pepper into 1⁄2-inch strips.
Spread 1 tablespoon cheese on bottom of each bun; top with burger, another 1 tablespoon cheese, onion slice and one-fourth of the bell pepper. Close sandwiches and serve.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.