Presenting Your 2011 Packers Victory BurgersElizabeth Stark
ï»¿Perfect for Packers fans who haven’t gotten their Super Bowl victory fix, we present these Wisconsin-themed cheeseburgers. We had planned to do dueling Super Bowl burgers, but the Pittsburgh ones didn’t turn out so great. Perhaps it was an omen. In any event- behold your Green Bay Packer Victory Burgers. If Wisconsin is known to outsiders for two things–dairy products and German people who like beer and unhealthy food. We tried to incorporate those themes as much as possible into this burger.
The cheese is, of course, Wisconsin cheddar. In a nod to the state’s many Germans, we included sauerkraut. Wait, you’re saying, sauerkraut? On a burger? Yes. In fact, it’s really good. Also, we buttered the buns, which is also a Wisconsin thing. I thought you wouldn’t really be able to taste it, but the buttery flavor is in there.
For me the secret to making good burgers is shaping them correctly. I wish I could remember where I learned the technique I use below, so I could give credit, but I can’t.
Green Bay Packer Victory Burgers
1 lb. ground beef
2 teaspoons salt
a few grinds of pepper
Mix up the beef with the salt and pepper using your hands. When it’s mixed, divide the lump of meat into four equally-sized portions.
Flatten each portion into a patty, pressing the in the centers so that the burgers are thinner in the middle and thicker around the edges. This way when you cook them, and they thicken up in the middle, they’ll keep a more consistent thickness across the burger.
Cook in a grill pan (or a regular old skillet) four 4-5 minutes over high heat, then flip and cook another 4-5 minutes. When you are about 2 minutes from being done, add the cheese and cover the pan with a lid for a moment.
Serve on buttered buns with lettuce, kraut, onions, and whatever condiments you like.