Entree: United States – Wisconsin, Upper Midwest – Wisconsin Cheese Curd Burger

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) ground beef, 80/20
- 1 tsp (5 g) kosher salt, plus more for fries and curds
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (2 g) Worcestershire sauce
- 4 brioche or hamburger buns
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 8 oz (225 g) Wisconsin cheese curds, fresh
- 1 cup (120 g) all-purpose flour (for dredging curds)
- 2 large eggs, beaten
- 1 cup (100 g) panko breadcrumbs
- 6 cups (1.4 L) vegetable oil (for deep-frying curds)
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) apple cider vinegar
- 1/4 tsp (1 g) garlic powder
- 4 leaves romaine or iceberg lettuce
- 1 medium tomato, 1/2-inch (12 mm) slices
- 1 small red onion, thinly sliced
- 4 dill pickle slices or more to taste
- 2 lb (900 g) russet potatoes, scrubbed (for oven fries)
- 2 tbsp (30 ml) vegetable oil (for fries)
- 1/2 tsp (2 g) smoked paprika (for fries)
- 1/2 tsp (2 g) onion powder (for fries)

Instructions

Short Description:
A juicy beef burger piled with golden fried Wisconsin cheese curds, crisp lettuce and tomato, and a tangy mayo-mustard sauce, served with oven fries for a complete Upper Midwest meal.

Regional Notes:
This Wisconsin version highlights fresh, squeaky cheese curds—then deep-fried—placed on top of the burger for a contrasting hot, melty interior and crisp exterior. Unlike a typical cheeseburger, the fried curds add a uniquely Wisconsin texture and regional dairy identity.

1. Preheat the oven to 425°F (220°C) for the oven fries. Line a baking sheet with parchment or lightly oil it.
2. Cut the russet potatoes into 1/3- to 1/2-inch (8–12 mm) fries. Toss in a bowl with 2 tbsp (30 ml) vegetable oil, 1/2 tsp (2 g) smoked paprika, 1/2 tsp (2 g) onion powder, and 1 tsp (5 g) kosher salt. Spread in a single layer on the baking sheet and bake 30–35 minutes, turning once, until golden and crisp.
3. While fries start, make the sauce: whisk together 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) Dijon mustard, 1 tsp (5 ml) apple cider vinegar, and 1/4 tsp (1 g) garlic powder in a small bowl. Chill until assembly.
4. Form the ground beef into four even patties, about 6 oz (170 g) each, slightly larger than the buns. Season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper and brush both sides with 1 tsp Worcestershire sauce. Let rest at room temperature 10 minutes.
5. Prepare cheese curds for frying: pat 8 oz (225 g) curds dry with paper towels. Set up a dredging station with 1 cup (120 g) flour in one bowl, the 2 beaten eggs in a second bowl, and 1 cup (100 g) panko in a third. Dredge each curd first in flour, then egg, then panko; place on a tray. For a thicker crust, repeat egg and panko for a double coat.
6. Heat 6 cups (1.4 L) vegetable oil in a heavy pot to 350°F (175°C). Fry curds in batches 1–2 minutes until golden brown and puffed; do not overcrowd. Remove with a slotted spoon to a rack or paper towel-lined plate and sprinkle lightly with salt. Keep warm in a low oven (200°F / 95°C) if needed.
7. While curds fry, heat a cast-iron skillet or grill pan over medium-high heat. Brush burger patties with a little oil and sear 3–4 minutes per side for medium-well (internal temperature 160°F / 71°C) or cook to your preferred doneness. If desired, during the last minute, press a slice of American or sharp cheddar on each patty to melt (optional).
8. Toast the buns: spread softened butter on cut sides and toast in a skillet or under a broiler until golden, about 1–2 minutes.
9. Assemble each burger: spread 1 tbsp (15 ml) sauce on the bottom bun, add lettuce leaf, burger patty, 2–3 hot fried cheese curds (or a cluster, depending on size), tomato slice, onion rings, and pickles. Top with remaining sauce and the bun top.
10. Serve each Wisconsin Cheese Curd Burger with a generous portion of oven fries and extra fried curds on the side if desired. Enjoy immediately while curds are hot and the contrast of textures is at its best.