Smoky Fondue Burgers with Frizzled Shallots and Grilled Chanterelles

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2 1/4 pounds freshly ground beef chuck
2 cloves of garlic, divided
2 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper, divided
1 pound Chanterelle mushrooms, cleaned and stems removed
4 tablespoons Colavita Extra Virgin Olive Oil, divided
Oil to brush the grill
2 shallots, peeled and thinly sliced and separated into rings
1/2 cup finely crushed Organic Chipotle Chili Barbeque Chips
1 1/2 cups Sutter Home Gewürztraminer
1 tablespoon lemon juice, plus additional as needed
2 cups shredded Emmenthal Cheese
2 cups shredded Gruyere cheese
2 tablespoons cornstarch
1 teaspoon Grey Poupon Dijon Mustard
2 tablespoons Kirsch (cherry brandy)
3 – 12 inch loaves of French bread



Preheat a gas grill to medium-high heat. Break the ground beef chuck apart into a large bowl. Finely chop one of the cloves of garlic and add to the meat. Sprinkle the meat with 2 1/2 teaspoons of kosher salt and 1/4 teaspoon of the freshly ground black pepper. Gently combine and form the meat into 6 oval shaped patties about 5-6 inches long and about 3 inches wide. Cover and set aside until ready to grill. Place the Chanterelle mushrooms in a large bowl. Gently stir in 2 tablespoons of the Colavita Extra Virgin Olive oil and 1/4 teaspoon of the black pepper. Lightly brush the grill rack with oil. If the mushrooms are large enough grill them directly on the grill rack, otherwise thread them onto metal or wooden skewers (if using wooden, the skewers should be soaked in water before use). Grill the mushrooms turning frequently until tender, about 6-8 minutes. Remove mushrooms from the grill and cover with foil. Place the remaining 2 tablespoons of Colavita Extra Virgin Olive oil in a medium fireproof skillet and heat over the hot grill. Add the shallots and cook, stirring, just until browned and almost crisp. Before removing from the grill, stir in the crushed Kettle Chips. Remove from the grill, cover with foil and set aside. Rub the bottom and sides in a heavy fireproof pot or fondue pot (without wooden handles) with the remaining garlic clove; discard clove. Place the pot directly on the hot grill rack. Pour in the Sutter Home Gewürztraminer and the lemon juice and bring just to a boil. Place the Emmenthal and Gruyere cheeses in a large bowl and toss with the cornstarch, coating well. Stir the cheeses, a handful at a time, into the wine and lemon juice on the grill; stir to combine. If cheese is too thick, add a little additional lemon juice as needed to thin. Bring to a simmer and stir in the remaining 1/4 teaspoon of pepper, the Grey Poupon Dijon Mustard and the Kirsch. Remove from the grill and cover to keep warm. Cut the rounded ends off of the French bread. Cut each loaf into two approximately 6 inch halves. Slice each half horizontally, but not all the way through. Lightly brush the grill rack again with oil and place the bread, cut side down on the grill rack to lightly toast. Remove to work surface Lightly brush the grill rack again with oil and place the patties on the grill rack. Close the cover and grill for 4 minutes. Turn the patties, using a spatula and cook an additional 4-5 minutes for medium. Return the fondue to the grill if it needs to be warmed. To assemble the burgers, arrange a cooked patty in each of the toasted rolls. Top each with the mushrooms, evenly dividing. Using a ladle, pour a generous amount of the cheese over each patty and mushrooms. Sprinkle each with the frizzled shallot and Chipotle Chili BBQ Chip mixture. Serve immediately. Makes 6 burgers