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Prepare the Smoked Cheese Fondue

  • Olive oil 1 T.
  • Fresh mushrooms, sliced 0.5 lb
  • Shallot, minced 1 each
  • Garlic, minced 2 cl
  • Heavy cream 2.5 cup
  • Smoked provolone, grated 2 oz
  • Smoked mozzarella, grated 2 oz
  • Smoked cheddar, grated 2 oz
  • Salt and Pepper, to taste

Prepare the Dijonnaise

  • Hellmann's Real Mayonnaise 3.25 cup
  • Dijon Mustard 0.25 cup
  • Pepper, to taste

Prepare the Burger

  • Pretzel Bun, toasted 10 each
  • Dijonnaise, prepared 10 oz
  • Shallots, sliced, caramelized 3 each
  • Beef, ground, 80/20, formed into 6 oz. patties 3.8 lb
  • Smoked Cheese Fondue, prepared 20 oz
  • Salt and 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 smoked cheeses. Season to taste and hold hot for service.
  2. Prepare the Dijonnaise

    • Combine Hellmann’s®/Best Foods® Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
  3. Prepare the Burger

    • To assemble, spread 1 T. Dijonnaise on each side of the bun. Add grilled beef patty then top with 2 oz. Smoked Cheese Fondue and ½ oz. caramelized shallots.
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