Recipe | The Dairyland Tower Burger • 10 fresh-ground beef patties (1⁄3 lb each, 80/20 blend ideal) I use steak burgers made up of ribeye, brisket and tenderloin trimmings from a local butcher in Delafield • Kosher salt and cracked black pepper • 10 brioche or potato buns, toasted in butter Wisconsin Cheeses (one per patty) 1. Aged Cheddar – classic sharp bite that melts perfectly. 2. Baby Swiss – mild, nutty, great for balance. 3. Colby Jack – creamy with a hint of tang. 4. Brick Cheese – Wisco