Fondue Burger
PREPARE THE SMOKED CHEESE FONDUE
• 1/2 lb fresh Mushrooms, sliced
• 1 ea Shallot, minced
• Salt and pepper to taste
• 1 Tbsp Olive oil
• 1 1/2 Tbsp Garlic, minced
• 2 1/2 cups Heavy cream
• 1/2 cup Smoked mozzarella, grated
• 1/2 cup Smoked cheddar, grated
• 1/4 cup Provolone cheese, grated
PREPARE THE DIJONNAISE
• 1/4 cup Dijon mustard
• 3 1/4 cups Hellmann’s® Real Mayonnaise
ASSEMBLE THE BURGER
• 10 ea Pretzel Bun, toasted
• 10 ea Shallots sliced, caramelized
• 1 1/4 cups Dijonnaise, prepared
• 3.80 lbs Beef ground, 80/20, formed into 6 oz. patties
• 2 3/4 cups Smoked Cheese Fondue, prepared
• Pepper to taste
Directions
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.
PREPARE THE DIJONNAISE
- Combine Hellmann’s® Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
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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