Fondue Burger
A rich, indulgent fondue and caramelized shallots top a seasoned all-beef patty on a toasted pretzel bun.
Main Course
Ingredients per serving
Prepare the Smoked Cheese Fondue
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Shallot, minced 1.0 each
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Salt and Pepper, to taste
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Olive oil 15.0 ml
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Fresh mushrooms, sliced 225.0 g
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Garlic, minced 22.0 g
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Smoked provolone, grated 55.0 g
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Smoked mozzarella, grated 55.0 g
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Smoked cheddar, grated 50.0 g
Prepare the Dijonnaise
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Pepper, to taste
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Maille Old Style Mustard 4 x 3.7 kg 60.0 ml
Prepare the Burger
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Pretzel Bun, toasted 10.0 each
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Shallots, sliced, caramelized 3.0 each
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Dijonnaise, prepared 300.0 ml
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Beef, ground, 80/20, formed into 170 g. patties 1.7 kg
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Smoked Cheese Fondue, prepared 600.0 g
Preparation
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Prepare the Smoked Cheese Fondue
- Lightly sauté mushrooms, garlic, and shallots in olive oil, add in the prepared Knorr Culinary cream and cook until cream thickens slightly.
- Finish the fondue by adding in the smoked 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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Prepare the Burger
- Grill the patties to desired doneness.
- To assemble, spread 15 mlDijonnaise on each side of the bun. Add grilled beef patty then top with 60 g Smoked Cheese Fondue and 15 gcaramelized shallots.
