WISCONSlN OPEN-FACE COWBOY BURGERS

1 pound ground beef
1/2 cup diced celery
1 tablespoon butter
1/3 cup tomato sauce
1/2 cup tomato catsup
        Onion salt
2 large hamburger buns, split
6 slices (l-ounces each) Wisconsin Mild Cheddar, Brick or Colby cheese
4 slices carrot
4 slices cucumber
4 frilled celery stalks
2 green pepper rings, halved

Saute ground beef and skim off fat. In a saucepan, saute celery in butter. When tender, add the ground beef, tomato sauce and catsup. Season slightly with onion salt. Cover the split buns with sliced cheese. Place under broiler just long enough to melt cheese. Remove from broiler and spoon on the ground beef mix.  Arrange "eyes" and "mouths" made from remaining cheese slices on ground beef mix. Return to broiler to slightly melt cheese.  Place sandwiches on plates and arrange cucumber-carrot "ears", celery "crown'' and green pepper "collars".

Makes 4 burgers.