Instructions the Smoked Cheese Fondue:

  • Olive oil 30.0 g
  • Fresh mushrooms, sliced 300.0 g
  • Onion red, miced 100.0 g
  • Garlic, minced 20.0 g
  • Heavy cream 500.0 g
  • Smoked cheddar, grated 100.0 g
  • Smoked mozzarella, grated 100.0 g
  • Salt and Pepper 20.0 g

Instructions the Dijonnaise:

Instructions the Burger:

  • Pretzel Bun, toasted 10.0 pc
  • Dijonnaise, prepared 350.0 g
  • Beef patty, grilled 10.0 pc
  • Onions, ring sliced, caramelized 400.0 g
  • Smoked Cheese Fondue, prepared 400.0 g
  1. Instructions the Smoked Cheese Fondue:

    • Lightly sauté mushrooms, garlic, and shallots in olive oil, add in the heavy whipping cream and cook until cream thickens slightly.
    • Finish the fondue by adding in the smoked cheeses. Season to taste and hold hot for service.
  2. Instructions the Dijonnaise:

    • Combine Hellmann’s Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
  3. Instructions the Burger:

    • To assemble, spread Dijonnaise on each side of the bun. Add grilled beef patty then top with Smoked Cheese Fondue and caramelized onions.