Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 6 servings
Difficulty Level: Intermediate
Ingredients
- 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
Directions
For Burgers:
- 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:
- 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:
- 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.