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
  1. 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.
  2. Prepare the Dijonnaise

    • Combine Hellmann's® Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
  3. Assemble the Burger

    • 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.


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