Wisconsin Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (approximately 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season

Season both sides of each patty evenly with 1 tsp kosher salt and 1 tsp black pepper just before cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Add a small pat of the softened butter to the pan and let it melt. Place the patties in the pan and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and cook the second side 2–3 minutes for medium-rare to medium (adjust time to desired doneness). During the last 1–2 minutes of cooking, top each patty with a slice of Swiss cheese and cover the pan with a lid to melt the cheese.

Cook bacon

Place the 6 oz Nueske's thick-cut bacon in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until golden and crisp, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for extra flavor (optional).

Sauté mushrooms & onions

In a separate skillet (or wipe out the bacon pan leaving 1 tsp fat), heat 1 Tbs olive oil and 1 Tbs butter over medium heat until shimmering. Add the thinly sliced onion and cook, stirring occasionally, 4 minutes until beginning to soften. Add the 8 oz sliced cremini mushrooms and sauté until they release their moisture and begin to brown, about 6–8 minutes. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Stir in 1 tsp Worcestershire sauce and season with a pinch of salt and a few grinds of black pepper. Remove from heat and keep warm.

Toast buns

Butter the insides of the 2 burger buns with the remaining softened butter. Toast the buns cut-side down in a clean skillet over medium heat until golden and crisp, about 1–2 minutes.

Spread 1 tsp Dijon mustard and 1 tsp mayonnaise on the bottom and top buns as desired.

Place a lettuce leaf on the bottom bun (if using), then set the Swiss-topped burger patty on the bun. Top the patty with the crispy Nueske's bacon (3 oz worth per burger, about 2-3 slices) and a generous spoonful of the sautéed mushroom and onion mixture. Add pickles if desired.

Cap with the top bun, press gently to set, and serve immediately.