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Seasoned beef patties are grilled to perfection,
dunked in a creamy Swiss and Gruyère cheese fondue and
served on a toasted bun, garnished with sliced apple. Recipe
created by chef Steve Fiore Chiappetti.
Cheese Fondue Burger
- 4 (6 to 8-ounce) 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 (6 ounces) Riesling wine
1 cup heavy whipping cream
2 cups (8 ounces) Wisconsin Swiss or Emmentaler Cheese, shredded
1 cup (4 ounces) Wisconsin Gruyère Cheese, shredded
- Salt and freshly ground pepper to taste
4 burger buns, 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.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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