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Wisconsin-Style Burgers with Worcestershire, B, L, T and Pub Cheese

Wisconsin-Style Burgers with Worcestershire, B, L, T and Pub Cheese


  • 1 1/2 pounds 80% lean ground beef

  • Kosher salt and coarse black pepper

  • About 3 tablespoons grated onion and its juice

  • 3 cloves garlic, finely chopped or grated

  • A handful of flat-leaf parsley, finely chopped

  • About 3 tablespoons Worcestershire sauce

  • 12 slices meaty bacon

  • A drizzle of olive or canola oil

  • Salt-topped pretzel hamburger buns, split and lightly toasted or warmed

For topping:

  • Deli or yellow mustard, sliced dill pickles, Gem romaine, sliced tomato, chopped raw white onions, rinsed and drained

  • 1 tub Pub Cheese (cheddar spread), such as Kaukauna Port Wine Wisconsin Cheddar Spread, Oscar’s Smokehouse

  • Bacon Horseradish Cheddar Spread or Oscar’s Cheddar Spread with Jalapeño


Preheat oven to 375°F.

Preheat large, cast-iron skillet over medium-high heat.

Combine beef, salt, pepper, onion and onion juice, garlic, parsley and Worcestershire. Form 4 large, thin beef patties that are thinner at center than the edges for even cooking.

Arrange bacon on baking sheet and bake about 15 minutes until crisp.

Griddle the burgers 6-8 minutes for medium-rare to medium doneness.

Build burgers: Spread mustard on bun bottoms then pile pickles, lettuce, tomato, onions, bacon, burger patty and pub cheese. Set bun tops in place and serve.