Comté Fondue Burger
Comté Fondue Burger
Erin Harris www.thecheesepoet.ca @thecheesepoet
If you’re looking to take your next cheeseburger to new heights, a Comté fondue smothered burger will take you there! This recipe makes a small pot of wine-kissed Comté fondue that is perfect for 4 generously cheesy portions. The addition of ground pork to the beef patty creates a juicy, mouth-watering burger, while the crispy onion strings add a deliciously crunchy layer of flavor. The garlic and tarragon crisped buttery brioche bun, and the fresh lettuce and thinly sliced tomato complete the dish. Serve with a side of cornichon pickles and a crisp glass of white wine for the perfect pairing!
- 8 ounces Comté cheese, rind removed and shredded
- ⅓ cup dry white wine
- 1 ½ tsp cornstarch
- ½ lb lean ground beef
- ½ lb ground pork
- Salt and pepper to taste
- ¼ cup salted butter, room temperature
- 2 tbsp fresh tarragon leaves, minced
- 1 garlic clove, minced
- 1 small white onion, peeled and thinly sliced
- 1 cup milk
- ¾ cup all-purpose flour
- 1 tsp seasoning salt (optional)
- Oil for frying
- 4 brioche buns
- Lettuce for garnish
- Tomato slices for garnish
- In a bowl combine the thinly sliced onions and milk, and soak for 10 minutes. Add the oil for frying to a medium pot over medium heat, and bring to 350°F. Drain the milk from the onions and toss the onion strings with the flour and optional seasoning salt. Fry a handful of onions at a time until lightly browned and crisped. Remove from the oil and drain on paper towel, and set aside.
- Mix together the ground beef and ground pork until just combined. Divide into 4 portions and form into ½-inch thick patties. Keep cool and set aside.
- In a small bowl, mix together the butter, tarragon, and garlic, and spread on the insides of the brioche buns. To crisp the inside of the buns, place butter side up under the broiler or in a frying pan over medium-high heat. Cook until golden brown, and set the buns aside. Slice the tomatoes and prepare the lettuce and set aside.
- To make the fondue, place the wine in a small pot over medium heat. Toss the shredded Comté cheese with the cornstarch. When the wine is almost to a simmer, reduce the heat to very low and add the cheese a handful at a time, continuously stirring until all of the cheese has been added to the pot, and the fondue is smooth. Keep warm over very low heat and set aside.
- Season the burgers with salt and pepper on both sides. On a non-stick hot grill, or in a lightly oiled hot frying pan, cook the burgers for about 2 minutes per side, flipping only once.
- Once the burgers are cooked and the fondue is ready, its time to build the burger. Place the bottom of the bun down first, and top with lettuce and sliced tomato. Next, add a burger patty, and then a handful of the onion strings. Lastly, add about a ¼ cup ladle of the warm fondue over the top of the burger, and a few more onion strings on the top. Finish with the top of the burger bun, and enjoy!