Cherry Rosemary Cheeseburgers with Grilled Onions and Balsamic Glaze

These cherry rosemary burgers topped with slices of Wisconsin brie and havarti, grilled onions, arugula and a balsamic glaze are ready to elevate any barbecue or tailgate. Read on to see how to can win the ultimate Green Bay Packers game day experience from the Cheese and Burger Society.

Cherry Rosemary Burgers with Brie, Arugula and Balsamic Glaze | completelydelicious.com

Those close to me know that I’m not the biggest football fan. In fact, this is the time of year when I get ready to do a lot of eye-rolling as football takes over my social media newsfeeds and monopolizes my husband’s attention.

That being said, the one way I do get into football is through the food. Invite me to a watch party with a killer spread and I will enthusiastically show up, with a potluck dish and six-pack in hand.

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If you’re looking for the ultimate burger for your next game day buffet table, look no further. This isn’t just your average bun-patty-ketchup fare. These cheeseburgers are classy and also downright delicious.

Cherry Rosemary Burgers with Brie, Arugula and Balsamic Glaze | completelydelicious.com

Cherry Rosemary Burgers with Brie, Arugula and Balsamic Glaze | completelydelicious.com

These incredibly sophisticated and drool-worthy cheeseburgers were developed for Wisconsin Cheese and the Cheese and Burger Society as part of their Green Bay Packers Football Sweepstakes. One lucky fan will win the ultimate game day experience, and several more will win other cool stuff.

To find the recipe for this cheeseburger and more details on the contest, visit WisconsinCheeseTalk.com. But hurry, the contest ends this Wednesday, September 2nd! Update: contest is closed.

Cherry Rosemary Burgers with Brie, Arugula and Balsamic Glaze | completelydelicious.com

Disclosure: This recipe was developed in partnership with Wisconsin Cheese. Thank you for supporting partnerships with brands I love and believe in, which make it possible to bring you new content. All opinions are my own, as always.