2 pounds ground beef
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons salt
2 teaspoons onion powder
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme powder
3 ounces Wisconsin Brick Cheese, finely diced
2 heaping cups (9 ounces) savoy cabbage, core removed, coarsely chopped
2 tablespoons butter
3/4 cup low sodium chicken broth
3 green onions, thinly sliced
6 hamburger buns
8 ounces Wisconsin Limburger Cheese, cut into thin slices
In medium bowl, combine beef, pepper, salt, onion powder, marjoram and thyme; mix well. Mix in Brick Cheese. Form into 6 hamburger patties, about 1/2-inch thick. Set aside.
In medium sauté pan, sauté cabbage in butter over medium heat until it starts to wilt. Add broth; continue cooking until cabbage is soft. Stir in green onions; cook 1 minute. Remove from heat. (This can be done in advance, stored in refrigerator and reheated when needed.)
Grill burgers over high heat 8 to 10 minutes, turning once, or until internal temperature is 165°F. Spread both sides of buns with mustard. Place burger on each bun and top with Limburger Cheese. Spoon cabbage over cheese. Place bun top over cabbage.