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The Ultimate Fondue Burger Recipe

The Ultimate Fondue Burger Recipe

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Maryse Chevriere

Ultimate Fondue Burger

The sexiest and cheesiest burger in our Make Your Own Epic Burger Adventure can be made two ways. Eat it as described below, for a pretty cheesy version, but for the super cheesy way? Dunk it in the leftover fondue before each bite. Oh yeah.


  • Cheese Fondue
  • 4 Butter-Basted Burgers
  • 1 baguette, sliced into 4-inch-wide pieces, cut open-faced and toasted


Prepare the cheese fondue as directed, then make the burgers. Placed a cooked meat patty on the bottom half of the 4 pieces, and place each one on an individual serving plate.

Spoon the hot cheese over the burgers and close with the remaining bread. If you want to make this a super cheesy burger, then serve the leftover fondue with the burgers for dipping.

Continue on with the burger adventure...

Perfect Fondue — Meatless Monday

If you're stuck in a dinner rut, try introducing simple, comforting fondue to your weekday recipe repertoire. Packed with deliciously soft, creamy cheeses, Food Network Magazine's Perfect Fondue (pictured above) recipe is a must-try for both first-time fondue makers and experienced cheese-melters alike.

The beauty of this recipe is that you get to pick what cheese is used based on your tastes and the ingredients you have on hand. If you have cheddar left over from game-day nachos, use that, but if you happen to be cooking for a cheese monger, it may be best to melt a creamy Brie or Gouda instead. No matter which cheese — or combination of cheeses — you choose, just add it to a garlic-rubbed saucepan simmering with white wine and lemon juice and finish with a few tablespoons of flour. This binding flour will help thicken the fondue and ensure that the end result is deliciously thick and creamy. Served alongside an array of dippers like crusty bread, fresh or roasted vegetables, grilled polenta and French fries, this 10-minute recipe is the ultimate in complete, go-to dinners. Although a fondue pot may add to the wow factor of presentation, it's not necessary to pull off a successful dish a standard slow cooker set to low will do the job just as well. To maintain a meatless meal, skip the meaty dippers like meatballs and prosciutto.

For an extra-special weekday treat, serve Iron Chef Alex Guarnaschelli's Chocolate Fondue, a 15-minute dessert made with semisweet chocolate, a splash of dark rum and a sprinkle of cinnamon for subtle warm spice. Like the cheese fondue, this indulgent mixture requires no fancy equipment just melt the ingredients in a pan and serve warm with a mix of your favorite dippers like sweet strawberries and raspberries, salted pretzels, bananas and dried apricots.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Our Favorite Fondue Recipes

Whether you opt for a savory dish of warm cheesy goodness or a sweet and creamy chocolate treat, these fondue recipes are guaranteed to make you melt!

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Marshall Troy ©FOOD NETWORK : 2012,Television Food Network,G.P.

Photo By: Jason DeCrow ©© 2016, Television Food Network, G.P. All Rights Reserved

Three Cheese Fondue

Fondue can never get too cheesy. This triple threat proves it with a mix of cheeses that will make you swoon: sharp Cheddar, Gruyere, and Swiss.

Campfire Salted Caramel and Chocolate Fondue

Camping under the stars with a sweet and salty fondue spread cooked over an open fire? Sign us up!

Gouda-and-Beer Fondue Bread Bowl

This delicious fondue is served in a bowl that you can also eat once the fondue is gone. For heartier fare, serve the fondue with pieces of cooked bratwurst as well as the bread and fruit.

Cheese Fondue

Tyler's pro tip: For super smooth fondue, add the cheese slowly, a little at a time.

Slow Cooker Chocolate Fondue

We can't think of a better use for your slow cooker than making this sweet chocolate fondue!

Crabmeat Fondue

No one will be able to resist the savory flavor of this warm, creamy fondue. It's the perfect addition to any holiday table or game-day spread.

S'mores Fondue

Toasted marshmallows, melted chocolate, graham cracker snacks&mdashthis fondue recipe will leave you wanting s&rsquomore!

Pimiento Cheese Fondue

Katie knows that pimiento peppers and a few dashes of hot sauce is just what this melted cheese dip needs. If you're looking for something a little tangy with just a hint of heat, this is the fondue for you.

Chocolate Fondue

The secret to this classy chocolate fondue? Just a touch of wine, whisked in after the chocolate is melted. It adds unbelieveable depth of flavor and richness.

Sunny's Peanut Butter Chocolate Fondue

Chocolate and peanut butter are a match made in heaven. Fondue heaven, included!

Garlic Mushroom Fondue

We love this twist on classic cheese fondue. Shiitake mushrooms, Monterey Jack cheese and white onions work together to give the dip heft &mdash and a truly crave-worthy flavor.

Peanut Butter Chocolate Fondue

Don't have a fondue pot? No problem! Katie's got a peanut butter chocoalte version that you can make on the stovetop. Just be sure to serve immediatley!

Aged Cheddar Fondue with Grilled Tomatoes, Bacon and Onions

This is the ultimate savory fondue! It goes great with skewers of cherry tomatoes, grilled onions, and crispy bacon. Yum!

The Ultimate ‘Sweet Laurel’ Burger with Sweet Potato Fries

We&rsquove eaten burgers made from black beans, lentils and even cauliflower, but sometimes the real deal is what you need. Lauren Gallucci and Claire Thomas&mdashowners of L.A. bakery Sweet Laurel and authors of Sweet Laurel Savory&mdashknow what we mean, so we&rsquore making their recipe for the ultimate Sweet Laurel burger with sweet potato fries.

&ldquoLos Angeles is a burger town,&rdquo they write. &ldquoYou can hardly go a few blocks without bumping into a classic burger spot. Our favorite is the one served at the Apple Pan, a diner where they haven&rsquot changed any recipes since 1949. The classic &lsquoL.A. burger&rsquo is a crispy-edged masterpiece with rich, savory flavors, which is exactly what inspired this version.&rdquo

You can make these burgers with almost any ground meat, but go for something fatty instead of lean. It&rsquoll ensure a juicy result and add tons of flavor.

Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.

Sweet Potato Fries

4 pounds sweet potatoes, halved and cut into ¼-inch-thick strips

¼ cup coconut oil, melted (or avocado oil)

2 tablespoons apple cider vinegar

1 to 2 tablespoons Italian seasoning

1 to 2 teaspoons garlic powder

1 tablespoon Himalayan pink salt

1 pound ground beef chuck, bison, beef, turkey, lamb or chicken (or a mix)

1 tablespoon garlic powder

1 teaspoon Himalayan pink salt

1 teaspoon freshly ground black pepper

4 slices dairy-free cheddar cheese, homemade or store-bought (optional)

4 butter lettuce leaves (optional)

1. Make the fries: Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the potatoes, coconut oil, vinegar, Italian seasoning, garlic powder, salt and cayenne and toss to coat. Transfer to the prepared baking sheet and arrange in an even layer. Bake, flipping the fries once halfway through, until golden brown, 35 to 40 minutes.

3. Make the burgers: Meanwhile, in a large bowl, combine the ground meat, garlic powder, salt, black pepper, cumin and cayenne and mix with your hands until just combined. Form the mixture into 4 patties, using about ¼ cup of the mixture for each, and press them to about 4 inches wide. (Ragged edges are your friend!)

4. Heat a large skillet over medium-high heat until very hot. Coat the pan lightly with avocado oil. Add the patties and cook, pressing down on them with a metal spatula a few times to get a nice sear, for about 3 minutes per side for medium. If you&rsquore making cheeseburgers, add the cheese after you flip the patties so the cheese melts as the patty cooks.

5. Place each patty on a bun and top with ketchup, a tomato slice and lettuce, if desired, and close the buns. Serve with the sweet potato fries alongside.

Note: If you&rsquore using ground bison, turkey or chicken, add 2 tablespoons avocado oil to the ground meat mixture before forming the patties.

The ultimate makeover: Burgers

Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.

Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.


Although fondue isn’t hard to make, it can be temperamental if you don’t show it enough love and attention. Professionals, and native Swiss, may be able to chuck everything in together and end up with perfection, but Michelson’s method, stirring the cheeses in gradually, starting with the good-tempered emmental, is much safer for the rest of us. I also like to use a silicone whisk, rather than a wooden spoon for stirring, as I find it covers more ground and leads to a more successful emulsification.

In the case of the Saveur fondue, “chunks of soft white bread are stirred right in, so it’s best eaten with spoons, rather than traditional fondue forks”, but soggy bread makes me feel queasy, especially when it gets lost at the bottom of the pot, so I prefer the more common practice of dipping your own pieces. Men who lose a piece are traditionally supposed to buy a round of drinks women must kiss everyone at the table. Who said old-fashioned romance was dead?

Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons or other pickles, alongside white wine, kirsch or hot tea to lessen its leaden effect on the stomach. Milk of magnesia is an optional extra.

The perfect cheese fondue. Photograph: Felicity Cloake/The Guardian

300ml high-acid white wine
1 garlic clove, finely chopped
320g emmental or similar, grated
480g good quality gruy
ère, or similar, grated
¼ reblochon (about 150g), or similar, skin removed and cubed
2tsp kirsch (optional)
Nutmeg, to grate
Stale bread, cubed, to serve

Heat the wine and garlic in a deep heavy-based pan over a low heat until it begins to simmer.

Add the emmental, a little at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the gruyère, followed by the reblochon, and keep stirring until smooth.

Stir in the kirsch, if using, followed by a good grating of nutmeg. Transfer to a fondue set or heatproof pan set over a tea light and tuck in immediately.

Is fondue the world’s greatest cheese dish – or does the very idea make your arteries hurt? Was its popularity in the swinging 60s really a result of the sexual revolution? And which other Swiss dishes deserve to be better known?

This article was changed on 10 February 2017. The original standfirst referred to an “unctuous pot”. That has been amended.

  • 1 pound skinless, boneless chicken breast halves
  • 1 pound skinless, boneless chicken breast halves
  • 12 ounces boneless beef sirloin steak
  • 4 cups reduced-sodium chicken broth
  • ½ cup thinly sliced green onions
  • 1 clove garlic, peeled and halved
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon crushed red pepper
  • 1 recipe Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli (see associated recipes)

Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.

In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.

To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.


For Beef and Mushroom Burger

  1. Heat canola oil in sauté pan over medium heat until oil starts to shimmer. Add mushrooms, garlic, salt and pepper.
  2. Cook mushrooms down until tender and liquid has evaporated, about 8 to 10 minutes. Remove from heat and cool.
  3. Finely chop cooled mushrooms. Transfer to large bowl and add ground beef, mixing well. Form 6 patties and refrigerate until ready to cook.

For Brie Fondue

  1. Place Brie in freezer for about 20 minutes.
  2. Melt butter in medium-size sauté pan over medium heat. Add flour and whisk constantly until mixture is caramel colored.
  3. Slowly add milk, whisking constantly to avoid clumps.
  4. Bring to boil, reduce heat and cook until mixture starts to thicken.
  5. Remove Brie from freezer. With sharp knife, remove rind from cheese and cut into small chunks.
  6. Add cheese to milk mixture in batches, constantly whisking until all ingredients are melted and mixture thickens.
  7. Season with salt and pepper. Remove from heat and allow to cool slightly.
  8. Finish with truffle oil just before serving. Taste and add more truffle oil, to taste.

For Truffle and Blue Cheese Potato Chips

  1. Blanch potato slices in boiling water for about 2 minutes. Remove from water and dry on baking tray.
  2. Add vegetable oil to deep stock pot and heat to 350°F.
  3. Once oil is hot, add potatoes and fry chips until golden brown and crispy, frying in batches if necessary.
  4. Remove chips from oil, drain on paper towels and place in mixing bowl.
  5. Drizzle with truffle oil and gently toss sprinkle with blue cheese powder or crumbles and salt.

To Serve

  1. Remove burgers from refrigerator and season with salt and pepper.
  2. Grill to desired doneness.
  3. Lightly grill buns on cut side.
  4. Place handful of arugula on bottom of each bun, then top with burger. Ladle about 2 tablespoons of cheese fondue on top.
  5. Add handful of truffle chips, then top with bun.
  6. Serve immediately.


How to make your beef patty.

1. Pop your beef mince, diced onion and egg into a bowl and mix. When mixed evenly, divide your mixture into four.

2. Lightly wet your hands and gently roll your mixture into four balls the size of a tennis ball. Then, flatten each ball between your hands and into a patty about 3cm thick.

3. Leave them in the fridge, covered, to firm up for around 30 mins.

4. Once firmed up, brush one side of each patty with vegetable oil and pop them oil-side down onto your frying pan on a medium-hot heat.

5. Wait until the meat touching the pan has started to char and then, oil the other side, flip it over and cook. We suggest 5 minutes for rare, 6 minutes for medium and 7 minutes for well done.

6. Once cooked to your liking, pop your burgers on a plate and leave to rest to let the juices settle.

Top tastecard tip: Add a slice of American cheese to your burger 30 seconds before you take it off the heat for a gooey cheeseburger.

How to make your burger sauce.

This bit’s easy. Simply pop your ingredients in a bowl, mix them up and flavour to your liking.

Watch the video: Κεφτεδάκια νηστίσιμα του παππού Τάσου (May 2022).


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