Crispy Fondue Burger


  • 1 pound of ground 93% beef
  • 1 pound ground pork
  • 12 round crackers (Ritz equivalent)
  • 2 ounces of milk
  • 6 ounces of gruyere
  • 6 ounces of swiss/Emmenthaler
  • 2 garlic cloves
  • 2 red bell peppers
  • Nutmeg
  • Salt


  • Slice cheese about 1/8″ thick, slice garlic paper thin, roast red peppers, peel, and set aside.
  • Crush crackers, mix with milk, pork, and beef.
  • Make 6 patties 5/8″ thick and grill to internal temperature of 135,
  • add a pinch of kosher salt to each side,
  • and remove from heat.
  • Place griddle on grill and put 6 slices of gruyere on it to fry.
  • Evenly distribute the garlic slices and sprinkle a pinch of nutmeg on each slice.
  • Cover gruyere slices with swiss/Emmenthaler and a top bun.
  • As cheese fries, it will melt into the bun and get crispy on the bottom.
  • Don’t over crisp, just enough to have it release easily and not turn too dark brown.
  • It should be a bit flexible.
  • Start building burgers from the bottom up.
  • Bottom bun, patty, 1/3 of a roasted peeled red pepper, then cheese and top bun combo.
  • This burger NEEDS wine to the point it could be dipped in chardonnay or pinot gris before every bite.