Total Time
Prep 15 mins
Cook 10 mins

This should be the "State Burger of Wisconsin"!!! I had one of these at a roadside family restaurant/bar & grill in northern WI, a couple years ago.It was GREAT!!! I've tried to replicate it & I think I'm pretty close. If you can't find bratwurst patties, remove the casing off of an uncooked bratwurst link & make a pattie out of it.(This is for just one burger)

Ingredients Nutrition


  1. Using a flat-top griddle, grill or frypan, --
  2. Cook the burger pattie so that it's still a bit "pink" inside & top with the cheddar cheese slice.
  3. Cook the bratwurst pattie completely through & top with the monterey jack slice.
  4. Stack both patties on the toasted bun & top with the lettuce, tomato & onion slice.
  5. Top with your favorite condiments -- I prefer just ketchup & mayo.
  6. REMEMBER: "The messier the burger, the better it is" -- ENJOY!
Most Helpful

This is such a great burger!! We have had the brat patties before but just ate them as an alternative to sausage brats; never thought to add them to a burger. Made as is (minus the onion) and it was perfect. Juicy, messy, drip down your hands good. DH left off the ketchup and used spicy brown mustard. Served with Cheesy Potato Salad. Will be making these for summer BBQ's!! Made for PAC Spring 2010.

AZPARZYCH April 16, 2010

This makes one awesome mouthful of a burger. We just recently moved to Northern WI, near the U.P. and when I saw this recipe while checking out PAC participants, I knew I had to give it a try. I am so glad I did. Everyone in the family loved them as did the sleepover guests. Most of us just topped the burgers with onion and a good grainy mustard. (If we had added the lettuce and tomato I fear we wouldn't have fit them in our mouths). I used pre-made hamburger patties from our market figuring they would shrink up quite a bit however; there was very little shrinkage...the burger patties were humongous! I cooked the meat on my griddle but am looking forward to getting a new grill and cooking them over hot coals :). Thanks for sharing this wonderful recipe.

Chef Buggsy Mate April 11, 2010