Brick and Limburger Burger

Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 6 servings
Difficulty Level: Intermediate


  • 2 lbs. Ground Beef
  • 1 tbsp coarsely ground Black Pepper
  • 1 1/2 tsp Salt
  • 2 tsp Onion Powder
  • 1/2 tsp Dried Marjoram Leaves
  • 1/4 tsp Dried Thyme Powder
  • 3oz Buholzer Brothers Brick Cheese, finely diced
  • 2 heaping cups (9oz) Savoy Cabbage, core removed, coarsely chopped
  • 2 tbsp Butter
  • 3/4 cup low sodium Chicken Broth
  • 3 Green Onions, thinly sliced
  • 6 Hamburger Buns
  • Brow Mustard
  • 8oz Limburger Cheese, cut into thin slices


For Burgers:

  1. In medium bowl, combine beef, pepper, salt, onion powder, marjoram and thyme; mix well. Mix in brick. Form into 6 hamburger patties, about 1/2-inch thick. Set aside.

For Cabbage:

  1. In medium sauté pan, sauté cabbage in butter over medium heat until it starts to wilt. Add broth; continue cooking until cabbage is soft. Stir in green onions; cook 1 minute. Remove from heat. (This can be done in advance, stored in refrigerator and reheated when needed.)

For Final Preparation:

  1. Grill burgers over high heat 8 to 10 minutes, turning once, or until internal temperature is 165°F. Spread both sides of buns with mustard. Place burger on each bun and top with limburger. Spoon cabbage over cheese. Place bun top over cabbage.
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