Cheese Fondue Burger
Grilled beef patties are dunked in a creamy Swiss and Gruyère cheese fondue and served on toasted buns, garnished with sliced apples. Recipe created by chef Steve Fiore Chiappetti.
4 (6 to 8-ounce) 85% lean beef burger patties
Kosher salt to taste
Cracked black pepper to taste
1 medium Spanish onion, sliced
1 whole clove
1 to 2 tablespoons olive oil
3/4 cup Riesling wine
1 cup heavy whipping cream
2 cups shredded Wisconsin Swiss or Emmentaler Cheese
1 cup shredded Wisconsin Gruyère Cheese
Salt and freshly ground pepper to taste
4 burger buns, split and toasted
1 Granny Smith apple, cored, sliced into thin rings
- Season beef patties with salt and pepper.
- Brush heated grill with vegetable oil.
- Grill patties 5 to 7 minutes on each side or to desired doneness.
- Meanwhile, cook onion and clove in olive oil in pan over low heat. Add a little water if onion begins to brown. Cook until onion is tender and water is evaporated. Add wine; cook until reduced by half. Stir in cream; bring to a boil. Slowly stir in cheese; cook and stir until melted. Season to taste.
- Place grilled burgers in fondue; let stand 30 seconds.
- Place burgers on bottom of toasted buns. Fan a few apple slices over burgers. Top with bun tops.
Makes 4 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.