Cheese Flood Burgers
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 20 min to 30 min
- 4 to 6 portions
Ingredients
- 1 ½ lb - Ground chuck
- 2 tbsp - Worcestershire sauce
- 4 Jalapeño peppers
- 1 Red onion
- 4 to 6 slices of applewood-smoked bacon
Cheese Fondue
- 2 cup - Emmental cheese, shredded
- 2 cup - Comté cheese, shredded
- 2 cup - Sharp cheddar cheese, shredded
- ⅔ cup - Lager beer
- 2 tsp - Lemon juice
- 1 Garlic clove, minced
Basil & Sun-Dried Tomato Burger Sauce (optional)
- 3 tbsp - Mayonnaise
- 1 ½ tbsp - Ketchup
- 1 tbsp - Dijon mustard
- 1 ½ tbsp - Sun-dried tomatoes, minced
- 1 tbsp - Fresh basil, minced
Preparation
- Preheat your grill for a two zone cooking, having hot coals on one half and nothing on the other;
(Optional) – Prepare the Basil & Sun-Dried Tomato Burger Sauce by combining every ingredients together, then store in the fridge; - In a cast iron pot, bring the beer and lemon juice to a boil then add the minced garlic and slowly drop the 3 shredded cheese while mixing with a wooden spoon; simmer until the cheese is completely melted, then set aside on the indirect cooking section of your grill;
- Mix the ground chuck with worcestershire sauce and form 4 to 6 beef patties; Place each patties and jalapeño peppers on the grill over direct heat for about 3 to 5 minutes per side, close the lid if the temperature rise too high; Grill the pretzel buns if you like them toasted;
- Once the burgers are cooked to your liking, bring the cast iron pot containing the cheese fondue over direct heat and carefully drop each burger one at the time in the cheese until they are entirely submerge; take the cheese coated burger out of the fondue using BBQ tongs; repeat for each patty.
Suggestion: Dress with Basil & Sun-Dried Tomato Burger Sauce, a slice of bacon and a grilled jalapeño.