Enrobed Fondue Burger


  • 1 pound of ground 93% beef
  • 1 pound ground pork
  • 12 round crackers (Ritz style)
  • 2 ounces of milk
  • 4 ounces of prosciutto
  • 6 ounces of gruyere
  • 6 ounces of swiss/Emmenthaler
  • 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


  • 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.