If you're a golfing fan, chances are you're pretty stoked that the 2015 PGA Championship will return to Wisconsin this year. In fact, the pro-golf tournament will be held at Whistling Straits in Sheboygan for a third time in PGA history. And that's pretty cool in and of itself.

True fans get the once-in-a-lifetime opportunity to see the greatest golfers on the planet in action. More passive fans, like myself, will have to make due with whatever coverage we can find of the game on television.

Being a food lover, that means I'm less inclined to actually get tickets to the game – and more inclined to make it a great excuse to cook up some delicious golf inspired fare.

And here's where I got lucky.

Since Bon Appetit is a sponsor for this year's PGA Championship, I was fortunate enough to connect with Editor in Chief Adam Rapoport for a phone interview (which will be published tomorrow). After the interview, he sent me a burger recipe that I might just try out this weekend. After all, he promised me that, despite its simplicity, it will take me straight to "burger heaven."

"A great burger is a simple burger," says Rapoport. "It needs to be quality meat. At least 20% fat is imperative. A burger without enough fat won’t have flavor. And then, once you have the right meat, don’t mess with it too much."

Rapoport, who will be in town for the PGA Championship, says he loves burgers grilled; but, he also likes making them in a skillet where they "get a nice crust on the outside."

And, as for cheese, he's a purist of sorts.

"I know I’m going to Wisconsin -- where there's all sorts of great cheeses -- but, I’m a big fan of American cheese on burgers," he notes. "It melts perfectly. Also potato rolls. You need something soft and squishy to hold the burger, but not distract from it.  The bun should never overwhelm the burger. And I can eat them with just mayo -- but a special sauce (mayo and ketchup or some other mix) is also great."

This recipe capitalizes on one of Wisconsin's best assets (its cheese) while promising a taste of "burger heaven" in just five straightforward steps.

The Bon Appetit Burger Deluxe with Wisconsin Cheddar

Makes four servings

1 1/2 pounds ground beef chuck (20% fat)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 slices Wisconsin Cheddar
4 potato rolls 

Divide meat into four equal portions (about 6 ounces each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don't pack the meat too tightly.)

Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4" diameter, 3/4" thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate.

Repeat with remaining portions.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about four minutes. Season other side, turn, and top with Wisconsin cheese.

Grill to desired doneness, about four minutes longer for medium. Transfer burgers to buns and let stand for three minutes before serving.