The West Coast Cheeseburger

This cheese burger teases the taste buds with sliced heirloom tomatoes, Wisconsin Fontina cheese, guacamole, sliced red onions, bacon, lettuce atop grilled sourdough bread. Recipe courtesy of Wisconsin Cheese.

  • 4 slices Wisconsin fontina cheese
  • 1lb ground chuck 80/20
  • 8 slices heirloom tomatoes
  • 4 tbs Guacamole
  • 4 slices red onion
  • 8 strips bacon
  • mixed greens for garnish
  • 8 grilled sourdough slices
  • Form four patties from the ground chuck (1/4 lb each)
  • In a saute pan fry the bacon until almost crispy.
  • Fry the hamburger patties in the same patty until medium (about 4 minutes on each side)
  • In the last two minutes of cooking add the cheese slices to the burger.
  • Place bread slices on a stove top grill or under an broiler and grill until slightly golden.
  • To assemble burgers place some mixed greens on the bottom on the roll followed by several slices of tomatoes, and several slices of red onion
  • Place the burger atop, add the bacon and guacamole then top with the remaining bread slice.

Spicy Cilantro-Lime Marinated Eye Round Steak


  •  1 lb eye round steak
  • 1 cup fresh cilantro
  • 1 tbs olive oil
  • 1/3 cup fresh lime juice
  • 4 cloves garlic, chopped
  • 2 scallions, chopped
  • 1-2 Serrano chilies
  • 1/2 tsp ground cumin
  • kosher salt and black pepper to taste
  • In a food processor or blender, combine the cilantro, lime juice, olive oil, chili, cumin, garlic, chilies, scallions and blend until smooth.
  • Taste for seasoning and season with a little salt and pepper if desired.
  • Place steaks in a zip lock plastic bag and pour the marinade over.
  • Place the bag and place in the refrigerator and marinate for about 4 hours, turning the bag over several times.
  • Remove from the refrigerator about 1 hour before grilling.
  • Add the remaining marinade to a small sauce pan and bring to a boil, then reduce heat to a simmer and cook for several minutes.
  • Grill the steaks over hot coals until the temperature reaches 145 degrees for medium rare.
  • Allow steaks to rest for 5 minutes before slicing.
  • Drizzle the cooked marinade over the steaks or serve as a dipping sauce.
  • Serves 4.