Swiss Cheese Fondue Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 pounds ground chuck
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 ounces Stilton cheese
½ pound Emmentaler cheese, grated
½ pound Gruyere cheese, grated
3 tablespoons flour
¾ tablespoons lemon juice
3 tablespoons Kirschwasser (cherry brandy)
¼ teaspoon freshly grated nutmeg
¼ teaspoon paprika
2 garlic cloves, minced
2 cups white wine (suggested: Sutter Home Chenin Blanc) Vegetable oil, for brushing on the grill rack
1 large loaf of freshly baked French bread



• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. • To make the patties, combine the ground chuck, salt and pepper in a large bowl with a spoon until blended. Divide mixture into 6 parts. With your hands, begin forming rounded patties out of the burger meat. Inside each patty, place ½ ounce of Stilton cheese. Surround the cheese with the burger meat and complete the rounded patties. • To make the fondue, take a sturdy saucepan or fondue pot, and place the Emmentaler cheese, Gruyere cheese, flour, lemon juice, Kirschwasser, nutmeg, paprika, garlic and wine in the pot. Place the pot on the heated grill. Stir fondue ingredients until cheese begins to melt. Once the mixture is combined and the cheese is melted, remove saucepan from heat. Set aside. • To grill the burgers, ensure the grill heat is medium-high, and brush the grill rack with vegetable oil. Place patties on the rack, cover and cook, turning once, just until done, about 5 minutes on each side. • To assemble the burgers, cut the French bread on the diagonal into 12 slices. Place 6 of the bread slices down as the bottom buns. Using tongs, hold each burger and dunk it completely into the cheese fondue. Place each cheese-dunked patty on each bun bottom. Add the remaining bread slices as the bun tops and serve immediately.