Fondue Mushroom Burger With Apple Slaw

Ingredients

• for the Mushroom sauce:
• 2 tablespoon sweet cream salted butter
• 1 pound sliced mushrooms
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• for the Apple Slaw
• 2 Fuji apples (cored and julienned)
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1/4 teaspoon granulated garlic
• for the Fondue Cheese sauce:
• 4 ounces Emmental Cheese (shredded)
• 2 ounces Jarlsberg Cheese (shredded)
• 3 ounces Danish Havarti (shredded)
• 3 tablespoons cornstarch
• 2 cloves garlic (cut in half)
• 10 ounces Sutter Home Chardonnay
• 1 teaspoon lemon juice
• 1/8th teaspoon nutmeg
• 1/4 teaspoon white pepper
• Patties:
• 2 1/4 Pounds freshly ground beef chuck
• 2 1/4 Teaspoons kosher salt
• 1 teaspoon ground black pepper
• Other ingredients:
• Vegetable oil, for brushing on the grill rack
• 6 good quality pretzel rolls, split

Instructions

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
• Mushrooms:
• Place butter into a skillet over medium-high heat, add the mushrooms and saute till mushrooms start to caramelize (about 5 minutes). Sprinkle with salt and black pepper. Remove from heat cover and reserve
• In a medium size, bowl combine the apple, brown sugar, chili powder, and garlic powder and set aside.
• To make Fondue Cheese Sauce
• Place the shredded cheese and cornstarch in a plastic zip top bag. Seal and shake until the cheese is well coated with cornstarch. Reserve until needed.
• Place garlic and wine into a 3-quart pot. Cook over medium heat until it reduces down to one Cup. (remove garlic)
• Add lemon juice, nutmeg, and white pepper.
• Slowly stir the cheese into the wine(adding cheese a handful at a time). Stir in a figure eight pattern to prevent the cheese from seizing and balling up. Once the cheese is melted and creamy it is ready to serve and should be kept over very low heat and stirred regularly until ready to put on burgers.
• To make the patties:
• Combine salt and pepper with the ground chuck. Divide the meat into 6 equal portions and form them into patties.
• Place patties on the grill. Cook for 4 to 5 minutes per side for medium. Remove from heat and let rest 3 to 5 minutes before serving. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly during the last
• minute of grilling
• To assemble, spread cut side of bottom half of roll with cheese sauce, add burgers, then a generous portion of mushrooms, top with more cheese and then a handful of apple slaw. Top with top half of roll.