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
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Fresh mushrooms, sliced 0.5 lb
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Shallot, minced 1 each
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Salt and Pepper, to taste
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Olive oil 1 Tbsp
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Garlic, minced 1.5 Tbsp
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Heavy cream 2.5 cups
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Smoked mozzarella, grated 0.5 cup
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Smoked cheddar, grated 0.5 cup
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Provolone cheese, grated 0.25 cup
Prepare the Dijonnaise
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Hellmann's® Real Mayonnaise 4 x 1 gal 3.25 cups
Assemble the Burger
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Pretzel Bun, toasted 10 each
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Shallots, sliced, caramelized 10 each
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Dijonnaise, prepared 1.25 cups
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Beef, ground, 80/20, formed into 6 oz. patties 3.8 lbs
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Smoked Cheese Fondue, prepared 2.75 cups
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Pepper, to taste
Preparation
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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.
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Prepare the Dijonnaise
- Combine Hellmann's® Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
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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.