Seasoned beef patties are grilled to perfection, dunked in a creamy Swiss and Gruyère cheese fondue and served on a toasted bun, garnished with sliced apple.
4 (6 to 8-ounce) beef burger patties
Kosher salt to taste
Cracked black pepper to taste
1 medium Spanish onion, sliced
1 whole clove
1 to 2 tablespoons olive oil
3/4 cup (6 ounces) Riesling wine
1 cup heavy whipping cream
2 cups (8 ounces) Wisconsin Swiss or Emmentaler Cheese, shredded
1 cup (4 ounces) Wisconsin Gruyère Cheese, shredded
Salt and freshly ground pepper to taste
4 burger buns, toasted
1 Granny Smith apple, cored, sliced into thin rings
Season beef patties with salt and pepper. Brush heated grill with vegetable oil. Grill patties 5 to 7 minutes on each side or to desired doneness.
Meanwhile, cook onion and clove in olive oil in pan over low heat. Add a little water if onion begins to brown. Cook until onion is tender and water is evaporated. Add wine; cook until reduced by half. Stir in cream; bring to a boil. Slowly stir in cheese; cook and stir until melted. Season to taste.
Place grilled burgers in fondue; let stand 30 seconds. Place burgers on bottom of toasted buns. Fan a few apple slices over burgers. Top with bun tops.
Recipe created by chef Steve Fiore Chiappetti.
Reprinted with permission from
the Wisconsin Milk Marketing Board, Inc.