RECIPES: Recipe Details

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Old is New Fabulous Fondue Burger

Howdy, From Spring, Texas I am excited to offer up my version of an old favorite.... Fondue. I have tried to incorporate the traditional ingredients and methods with new and exciting grilling techniques. I think this is one that is not only easy to prepare but also can go from romantic to tailgate. I hope you enjoy.

Ingredients 

Fondue:
2/3 cup Sauvignon Blanc or your favorite white wine
8 oz grated Fontina cheese appx 1/2 lb
1 1/2 tsp corn starch
Patties:
2 lb ground chuck
1 tbl liquid Seasoning
Fresh ground pepper
1/2 tsp salt
Vegetable oil for brushing on grill rack
6 Hoagie style split french bread rolls
3 cloves garlic peeled and cut
1/2 Colavita Olive Oil for drizzle
Coarse salt such as Kosher

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make Fondue grate cheese and toss with the corn starch. In fire proof pan, such as a foil loaf pan, heat 1/2 cup wine on grill. Once simmering reduce heat to low or move to outer part of grill and gradually add the cheese mixture stirring constantly. When the sauce is smooth set aside. After the burgers are done you will need to reheat. If using gas grill increase heat to medium high for burgers. To prepare patties combine the chuck, maggi seasoning, pepper and salt. Lightly mix together but do not over handle the meat. Divide into 6 equal portions and form into patties to fit the rolls. When the grill is ready brush the grill rack with the vegetable oil to prevent sticking. Place the patties on the grill and cook until desired doneness. 4-5 minutes per side for medium rare. During the last few minutes of grilling move the burgers to the low temp or outside of grill and return cheese in pan to reheat stirring frequently. Place each bun half cut side down on the hotest part of grill and toast quickly. Remove to a cookie sheet or flat surface and drizzle lightly with olive oil. Sprinkle lightly with the coarse salt. To assemble, place a burger on each bottom bun, spread the top with equal portions of the cheese sauce and top with top bun and serve and enjoy.