the shredded pork in center of one beef patty and spread almost to edges. Top
with ... Chef Seth Bixby Daugherty has been a lifelong student of food. Raised in
...
CheeseAndBurger.com
The Wilbur by Chef Seth Bixby Daugherty Carnivorous souls rejoice. Because The Wilbur has arrived. This unique cheeseburger features the ultimate duo of deliciousness: a succulent beef patty with barbecue pork happily residing in the center. Then to make matters even more tasty, The Wilbur is decked in Wisconsin Cheddar. Without question, it’s a cheeseburger that aims to please.
Cooking Directions:
Ingredients:
Slice the pork loin into small chops. Season with salt and pepper. Grill over medium high heat 3–4 minutes per side. Place in saucepan and pour barbecue sauce over. Heat to boil; reduce heat and simmer for 2–3 hours, until the pork is falling apart. When cool enough to handle, remove pork from sauce and shred, adding some sauce to moisten.
Servings: 4
Meanwhile, shape the beef into 8 3-ounce thin patties, about 4½ inches across. Place about 3 ounces (approximately ¼ cup) of the shredded pork in center of one beef patty and spread almost to edges. Top with second patty and seal edges of burger to prevent pork from leaking. Use the remaining ingredients to make 3 additional burgers. Season burgers with salt and pepper. Grill for about 4 minutes per side then place Cheddar slices on top. Continue cooking until cheese melts. Place the burgers on buns and serve immediately with remaining sauce on the side.
© 2010 Wisconsin Milk Marketing Board www.EatWisconsinCheese.com
Pulled Pork: - 12–14 ounces boneless pork loin* - Salt and pepper to taste - 2 cups prepared barbecue sauce Burgers: -
1½ pounds lean ground beef Salt and pepper to taste 4 2-ounce slices Wisconsin Cheddar Cheese 4 large hamburger buns, preferably onion buns
*Y ou may use purchased pulled pork in barbecue sauce if you prefer
CheeseAndBurger.com
Chef Seth Bixby Daugherty Chef Seth Bixby Daugherty has been a lifelong student of food. Raised in Upstate New York, Daugherty’s mother was a pastry chef and frequently sold baked products to local restaurants. Not surprisingly, Daugherty pursued a culinary degree after high school, taking cooking classes at Cobleskill Technical College and subsequently enrolling in the Culinary Institute of America (CIA). While attending CIA, Daugherty enhanced his education with an internship at the Four Seasons Hotel in Washington D.C. After graduation, Daugherty returned to the Four Seasons to complete a three-year apprenticeship with Chef William Douglas McNeill. His relationship with the Four Seasons earned him a position in New York City as an opening sous chef for the Four Seasons Hotel, located at 57th and Madison. During his time in New York, Daugherty also had the opportunity to work at Le Bernardin, gaining experience in every station of the kitchen, including pastry. After leaving New York, Daugherty moved to Colorado to open Paul’s Creekside Grill in the Hotel at The Inn at Silvercreek, and then to Minneapolis where he worked as the executive chef at D’Amico Cucina for three years. Daugherty was the executive chef at Cosmos in Graves 601 Hotel in Minneapolis where his culinary influence was seen in the restaurant’s Asian-inspired fare. Daugherty had, according to the Minneapolis Star Tribune, “set a new local standard for gastronomic extravagance.” In 2005, Daugherty was recognized by Food & Wine magazine as one of America’s Best New Chefs and he has also been featured on NBC’s “The Today Show.” Daugherty is very active in events and dinners for both Share Our Strength and The James Beard Foundation. In 2007, Daugherty left Cosmos to pursue work with Real Food Initiatives, a partnership with local health experts to teach kids about food, wellness and nutrition, hoping to improve K-12 school food programs.
© 2010 Wisconsin Milk Marketing Board www.EatWisconsinCheese.com
