Ingredients
The following ingredients have 4 Servings
- 1 1/2 pound ground bison (Wisconsin grass fed bison is what I used)
- 1 1/2 pounds bratwurst (casing removed (I used http://www.johnsonville.com/lines/naturals.html)
- 1 1/2 Tablespoons unsalted butter
- 1 1/2 Tablespoons all-purpose flour
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper
- 1 liquid cup (8 ounces) half-and-half
- 1/2 liquid cup (4 ounces) beer (or water)
- 1/2 cup shredded Monterey Jack cheese (NOT preshredded)
- 1/2 cup shredded sharp cheddar cheese (NOT preshredded)
- 1/4 cup grated Parmesan cheese
- Sauerkraut
- French fried onions
- Door County cherry jam or preserves
- Wisconsin cheese curds
Instruction
- Add ground bison and bratwurst to a large mixing bowl and use your hands to combine well.
- Use a kitchen scale to weigh out 6 ounce portions, or separate mixture into 4 equal sized portions. Use a burger press or your hands to gently form patties. Try not to over work the mixture, as it will cause your burgers to be dry. Allow patties to sit at room temperature while you make the beer cheese sauce and preheat your grill.
- Make beer cheese sauce
- Melt butter in a medium saucepan over medium heat. Add flour, mustard, and cayenne pepper and cook, stirring constantly, until golden and fragrant, about 1 minute.
- Slowly whisk in half-and-half and beer and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes.
- Remove pan from heat and whisk in Monterey Jack, cheddar, and Parmesan cheeses until smooth.
- If sauce seems too thick, stir in a Tablespoon of beer or half and half at a time until desired consistency is reached. If it's too thin, add more cheese.
- Grill or pan fry burgers to your liking, then top with cheese sauce and suggested condiments.
