Cheese Fondue Beef Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

The French in me was inspired to create a burger that would taste both like a cheese fondue and a beef fondue all in one by having the beef fondue dipping sauce on both side of the buns to compliment the beef patty and topped with cheese fondue serve on an French roll to get the feel of dipping a French roll into the cheese fondue like you would do at a restaurant.And wow I have to say that this burger definitely tastes like both cheese and beef fondue and it is out of this world! If you are a fondue lover like me this is the burger for you!


1 ¾ pounds ground chuck
5 tablespoon Worcestershire sauce
1 table spoon Montreal steak seasoning
2 tablespoon milk
1 tablespoon fresh thyme
½ cup Ketchup
¼ cup A-1 steak sauce
1 tablespoon mayonnaise
1 garlic clove (peeled and cut in half)
2 cups Swiss cheese shredded
¼ cup dry white wine ( Pinot Grigio)
1 tablespoon fresh lemon juice
½ teaspoon flour
6 French hamburger buns


Preheat grill to 300 degrees. In a mixing bowl add first 5 ingredients mix until well incorporated and form into 6 even patties. In small mixing bowl mix ketchup, steak sauce and mayonnaise whisk until smooth and set aside.

Add your patties to the grill and cook with lid close for 6 minutes turn and cook an additional 5 minutes with lid open. In a small sauce pan take your garlic clove and rub the inside of the sauce pan to coat well and to get a nice garlic flavor discard garlic clove. Place sauce pan on direct heat on the grill and add wine, lemon juice, cheese and flour whisk until all melted cook for an additional 2 minutes while constant whisking then removed cheese fondue and burgers and set aside.

Last slices hamburger rolls and place cut side down and toast lightly 1 to 2 minutes make sure not to burn them.

To assemble the burgers brush on each side of toasted buns steak sauce mixture place on bottom bun beef patty top with 2 tablespoon of cheese fondue and end with top bun. Repeat for remaining 5.