Oregon Fondue Beef Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Smokey Fondue
1 and 1/2 cups of dry white wine
3/4 lb of smokey chedder
1/2 lb of baby swiss
2 tablespoon of corn starch
1 tablespoon of lemon juice
3 table spoons of fresh basil
6 slices of peppered bacon
1 and 1/4 lb of 91% angus beef
1 egg
1 and 1/2 tablespoon of dijon mustard
1 med white onion
1 green bell pepper
1 orange bell pepper
1 red bell pepper
3/4 pound of baby portobellas
6 kaiser rolls



On a charcoal cook medium hot gasgrill medium high.In a cast iron pot put 1 and 1/2 cup of white wine in and let simmer off to the side. Shread the cheeses and put them in a bowl add corn starch mix well.when wine is hot slowly stir in chesse mixture. stir from side to side with a wisk then add lemon juice. when melted add basil.stir occationally. Place bacon strips on scewers and cook tell crisp.In a bowl add bacon ,beef,egg, dijion, and chopped onion and mix . Make 6 patties and set aside. Chop all bell peppers into rings and slice the mushrooms. Put patties and bell peppers on the grill cook 3-4 min each side. use a grill basket to cook mushrooms 5-7 min. grill buns. dip the beef patties in fondue and place on bun add veggies then enjoy!