• 1 pound thick-cut bacon
• 2 pounds ground beef (80% lean)
• Salt and pepper
• 6 ounces Wood River Creamery Original Cheddar Gruyere cheese, cut into six slices (1 ounce each)
• 6 ounces Burnett Dairy Colby cheese, cut into six slices (1 ounce each)
• 1 cup fresh baby arugula or baby spinach
• 6 brioche buns, split and toasted
• 1/2 cup tomato jam or hot pepper jelly

1. Preheat grill to medium heat.
2. Arrange bacon strips on a grill-safe pan or use a cast-iron skillet on the grill. Grill bacon for 10-15 minutes, turning occasionally, until crisp.
3. Form beef into six patties, 1/3 pound each. Season with salt and pepper.
4. Grill burgers over medium heat for 5-8 minutes on each side or until a thermometer inserted into patties reads 160°F.
5. Top with Cheddar Gruyere and Colby cheeses and continue grilling for 1-3 minutes longer or until cheeses are melted.
6. Place arugula on bun bottoms; top with burgers and bacon. Spread tomato jam on bun tops; replace tops.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin