Making Bison/Lamb Juicy Lucy’s with Buttermilk Ranch Cheese Curds Topped with Wisconsin Brick Cheese and Bacon

Whenever my good friends and I get together to grill, we do it big. For the Fourth of July, it was our obligation as patriotic Americans to do Independence Day justice. Enacting a “Never Say No” policy at Metcalfe’s and Brennan’s Market in Madison, WI, we set a lofty goal for ourselves: to create the best burgers we’ve ever eaten.

Upon crafting bison/lamb Juicy Lucy’s stuffed with buttermilk ranch cheese curds and topped with Wisconsin brick cheese and specialty bacon on a pretzel bun, we passed with flying colors. The flavor symphony was more beautiful than any orchestra; ketchup and mustard were simply unnecessary.

Here’s how we made them:


1 lb. ground bison
1 lb. ground lamb
1/2 lb. buttermilk ranch cheese curds
1/2 lb. Wisconsin brick cheese
12 bacon strips
1 egg
12 pretzel buns
bread crumbs
cayenne pepper
chili powder

MAKES: 12 burgers


1. Unwrap ground lamb and ground bison and mix together thoroughly in a bowll

2. Add in enough bread crumbs to make the meat easier to grind into patties

3. Put in a dash of cayenne pepper and chili powder – you can use whatever spices you prefer but you do not need that much seasoning because the meats and cheeses all independently have very good flavors.

4. Crack 1 egg and put it in.

5. Separately, cook the bacon in whatever method you prefer. We baked ours in the oven.


6. With about 1/24 of the meat, construct a small patty.

7. Place cheese curds on top of the patty in a manner such that they are pushed down into the meat but not through to the other side.

8. Construct another small patty and place it on top of the one with cheese curds, making sure to delicately knead the meat to form one patty in which the cheese curds are completely submerged beneath the surface.

9. Put the burgers on the grill. Improvise your flips based your preferences on the rare to well-done spectrum but remember that the burgers at least have to be on the grill for long enough for the cheese in the middle to melt.

10. When the second side of the burger is about halfway done, add sliced brick cheese to the top so that it will melt.

11. When the cheese is melted, add the cooked bacon so it becomes warm.

12. Toast buns on the grill


14. Food coma



One Response to Making Bison/Lamb Juicy Lucy’s with Buttermilk Ranch Cheese Curds Topped with Wisconsin Brick Cheese and Bacon

  1. Frankie Weisburgh says:

    Well, sounds great. Will have to go out and scout around for bison meat in CT lol, G&P

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