With hot beer cheese atop a pile of grilled onions, dripping off a thick whitetail patty, this may as well be the unofficial state burger of Wisconsin. It even has a pretzel bun, for gosh sakes. If you’re tempted to fancy up this recipe with gruyere and a craft beer—don’t. Stick to the working-man spirit of the burger, with sharp cheddar and a cheap lager. Also, be sure to have plenty of extra suds on hand to wash down the melty goodness.