6 ounces of dry white wine (chardonnay, pinot gris, chenin, or sauvignon blanc)
2 garlic cloves
3/4 teaspoon corn starch
1/4 teaspoon nutmeg
12 pinches of kosher salt
Instructions
Fondue:
Shred cheese, slice garlic paper thin, and add wine and corn starch. Place in enameled or nonstick pan on grill and slowly heat while occasionally stirring.
Burgers:
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.
Toast buns.
Start building burgers from the bottom up.
Bottom bun, patty, then a slice of prosciutto.
Stir fondue until it is boiling, smooth, and pourable.
Stir in nutmeg, then pour cheese mixture over bottoms of burgers letting it run down the sides liberally onto the plates underneath.
Place top buns and serve.
This burger is especially well paired with chardonnay or pinot gris.