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Instructions the Smoked Cheese Fondue:

  • Pinch of crushed black pepper 30 g
  • Fresh mushrooms, sliced 300 g
  • Garlic, minced 20 g
  • Heavy cream 500 g
  • Smoked cheddar, grated 70 g
  • Smoked mozzarella, grated 70 g
  • Smoked provolone, grated 70 g
  • Salt and Pepper 20 g

Instructions the Dijonnaise:

Instructions the Burger:

  • Pretzel Bun, toasted 10 pc
  • Dijonnaise, prepared 350 g
  • Onions, ring sliced, caramelized 400 g
  • Smoked Cheese Fondue, prepared 400 g
  • Beef, minced 1.5 kg
  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.