Pretzel Burgers with Chardonnay Cheese Fondue S

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For patties:
Vegetable oil to oil grill
½ cup Grey Poupon Dijon mustard
½ cup green onion finely chopped
¾ cup shallots finely chopped total; ½ cup for patties, ¼ cup for sauce
5 slices cooked bacon finely chopped total; 2 sliced for patties, 3 slices for sauce
2 tablespoon melted butter total; 1 tbsp for patties, 1 tbsp for sauce
1 tbsp worchestershire sauce
2 cups crushed pretzels preferably Snaps (total); ½ cup very finely crushed for mixing into patties (remove salt from pretzels before crushing) and 1 ½ cup finely crushed pretzels for coating outside of patties
1 egg lightly beaten
1 ½ pound ground chuck
5 tsp freshly ground pepper total, ¼ tsp for inside patties, 4 ½ tsp for coating of patties, ¼ tsp for sauce for Chardonnay Cheese Fondue Sauce
4 tablespoon minced red pepper
½ cup Sutter Home Chardonnay wine
1 cup Cheddar/Monterey Jack cheese shredded for toast
6 onion hamburger rolls for topping
2 large tomatoes (may need 3 tomatoes depending on size, one slice for each burger)



Directions: To prepare patties: Oil the grill. Preheat gas grill to medium high heat. In a large mixing bowl, combine mustard, green onion, and shallots. In a fireproof skillet, cook bacon until lightly crispy, approximately five minutes. Remove bacon from skillet and set aside. Place bacon on paper towels to drain grease and cool for approximately 10 minutes. Once cooled, break or chop bacon into small pieces. Reserve 3 slices for sauce. Set aside pan to use when making sauce. Place bacon into mixing bowl. Remove grease from skillet using paper towels. Place butter in skillet until melted one minute). Once melted, place melted butter in mixing bowl. Add worchestershire sauce and stir mustard, green onion, shallots, bacon and butter mixture until combined well. Add ½ cut pretzels then beaten egg and combine until well mixed. Add ground chuck and sprinkle with pepper. Lightly combine all ingredients until mixed, but do not overmix. Form six equally sized patties in dimensions that will fit neatly within dimensions of bread. In a plastic storage bag or on a paper plate, add 1 ½ cup of finely crushed pretzels and 4 ½ tsp fresh ground pepper. Mix thoroughly so that pepper is evenly distributed throughout. Place on plate. Rub all sides of each patty until coated. Set aside while preparing the sauce. To make Chardonnay Cheese Fondue Sauce: Over medium heat, add butter to pan until melted (approximately one minute) then add shallots, red pepper and baon. Cook for four minutes until shallots and pepper are wilted and cooked through. Add wine and scrape bottom of pan then add ground pepper. Reduce heat to low. Add cheese and stir until smooth, approximately 5 minutes. Reduce heat to lowest setting. For toast: Slice rolls in half. Place cut side down over medium heat on grill. Toast until lightly brown, approximately two minutes. To cook the patties: Brush the grill rack with olive oil. Increase the grill heat to medium high. Place the patties on the rack, cover, and grill until browned on the bottoms, approximately 6 to 7 minutes. Flip the patties over and continue grilling until done to preference, about 5 to 7 minutes longer for medium. Before removing from heat, patties should have an internal temperature of 160 degrees F for optimal safety. To assemble: Place bottom of roll onto place. Place one slice of tomato on toast and top with patty. Stir cheese sauce in pan to make sure all elements are well combined before spooning over patty. Top with remaining portion of roll and serve immediately. Makes 6 burgers