Fondue Burger
A rich, indulgent fondue and caramelized shallots top a seasoned all-beef patty on a toasted pretzel bun.
Ingredients
Prepare the Smoked Cheese Fondue
-
Fresh mushrooms, sliced 0.5 lb
-
Shallot, minced 1 each
-
Salt and Pepper, to taste
-
Olive oil 1 Tbsp
-
Garlic, minced 1.5 Tbsp
-
Heavy cream 2.5 cups
-
Smoked mozzarella, grated 0.5 cup
-
Smoked cheddar, grated 0.5 cup
-
Provolone cheese, grated 0.25 cup
Prepare the Dijonnaise
Assemble the Burger
-
Pretzel Bun, toasted 10 each
-
Shallots, sliced, caramelized 10 each
-
Dijonnaise, prepared 1.25 cups
-
Beef, ground, 80/20, formed into 6 oz. patties 3.8 lbs
-
Smoked Cheese Fondue, prepared 2.75 cups
-
Pepper, to taste
Preparation
-
Prepare the Smoked Cheese Fondue
- Lightly sauté mushrooms, garlic, and shallots in olive oil, add in the heavy whipping cream and cook until cream thickens slightly.
- Finish the fondue by adding in the cheeses. Season to taste and hold hot for service.
-
Prepare the Dijonnaise
- Combine Hellmann's® Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
-
Assemble the Burger
- Grill the patties.
- Spread 1 Tbsp Dijonnaise on each side of the bun. Add grilled beef patty then top with 0.25 cup Smoked Cheese Fondue and 2.5 Tbsp caramelized shallots. Add pepper to taste.