This Cheeseburger Fondue takes the best parts of a cheeseburger and flips the script. Inspired by a famous Japanese dish, the burger patty hits a skillet full of sizzling hot, melty cheese. It’s smoky, gooey, and absolutely wild in the best way possible.
You get all that seared beef flavor, molten cheese, and then a dreamy sauce that pulls everything together. Add some fries on the side if you dare, but fair warning: you might not be able to stop dipping into that cheeseburger fondue sauce.
Sponsored by Cowboy Charcoal
This one’s powered by Cowboy Charcoal, because nothing beats that steady, even heat for building deep, smoky flavor. Whether you’re grilling for game day, a backyard hang, or just a chill Friday night, this cheeseburger fondue is pure fire comfort food.
Table of Contents
Why You’ll Love Cheeseburger Fondue
This isn’t your average burger. We’re talkin’ smashed ground beef patties stacked high, onions caramelizing in the skillet, and then a hit of flame-kissed smoke from Cowboy Charcoal that makes every bite of this cheeseburger fondue dish unforgettable.
Then comes the magic: the cheeseburger fondue. A mix of cheddar cheese, jack cheese, a little mustard, and just enough heat to bring everything together. It’s smooth, creamy, and built to cling to your burger just right. The combination works because its comfort food meets cookout energy: messy, rich, and made to share.
If cheesy burgers are on your mind, then make sure to check out my Best Smash Burger Recipes and The Best Big Burger Recipes.
Ingredients Round-Up
Like any good recipe, the cheeseburger fondue is all about keeping it simple. Just a few solid ingredients that come together to make something unforgettable.
- Beef — Ground beef or ground chuck, sliced onions, kosher salt, black pepper, and garlic powder for seasoning.
- Burgers — American cheese, mayonnaise, and toasted burger buns.
- Cheese Sauce — Unsalted butter, all-purpose flour, whole milk, shredded jack cheese, dijon mustard, cayenne powder, and kosher salt to taste.
How to Make Cheeseburger Fondue
Now, let’s make the cheeseburger fondue. We’ll start by firing up the grill to medium heat using Cowboy Charcoal. Set up for direct cooking—you want that steady, even flame.
Making the Cheese Fondue
Drop a skillet on the grates and toss in the butter, flour, and cayenne powder. Let it melt and mix for about 2–3 minutes over medium-low heat until smooth. Slowly whisk in the milk, stirring until the sauce starts to thicken. Add the dijon mustard and keep whisking until it all comes together. Finally, fold in the shredded jack cheese and stir until it’s fully melted and creamy. This step is the foundation of a good cheeseburger fondue.
We’re looking for that smooth, loose ribbon consistency. It shouldn’t be too thick or thin. Keep the sauce warm on the lowest temp or a slow simmer while you fire up the burgers.
Grilling the Burgers
Now crank the grill to medium-high heat. Drop your cast iron skillet or plancha right over the coals and let it preheat until it’s just starting to smoke.
Grab your chilled burger balls and toss them onto the skillet. Let one side cook for a second, then flip them before smashing. This little bit of cooked beef will prevent the burger from sticking to your spatula when you smash the patty.
Now, smash press them onto the skillet with onions on top, and smash hard. That’s where the crust happens. You’ll hear the sizzle—music to your ears. Let them go until the bottom is deep golden brown, then flip. Add cheese to melt over the top of the burger, and let it cook just long enough to hit perfection.
Once they’re done, pull them off, and then let rest for a minute on a paper towel. Next, build your burger: bun, mayo, patty, cheese, and then that top bun for the win.
Cheesburger Fondue, Final Assembly
Here’s where it gets fun. Pour your hot fondue into a skillet or small saucepan, then dip that burger sliced side down into the sauce. It should sizzle. That molten cheese hugs the beef and soaks into every bite.
Now, all that’s left to do is dig in and enjoy the cheeseburger fondue with your hungry, thankful crew. Fire, flavor, and good company. Does it ever get any better than that? Cheers!
Pro Tip: Which Cowboy Charcoal is best?
When you want serious heat, clean burn, and real wood flavor, go with Cowboy Hardwood Lump Charcoal. It burns hotter and faster, which is exactly what you want for smashing burger patties, melting cheese, and getting that perfect sear with a little smoky flavor.
What to Serve with Cheeseburger Fondue
Cheeseburger fondue is a classic that calls for the burger side classics, such as French fries, sweet potato fries, and tater tots. You get the idea! You can even serve this as part of a shareable spread with other cheesy menu items like Nacho Wings.
And that cheeseburger fondue sauce? Don’t stop at burgers. Use it on steak bites, burger patties, or as a dip for anything from pretzels to leftover buns. It’s the kind of thing that makes everyone crowd around the skillet.
More Cheesy Goodness
Leftovers & Reheating Instructions
If you somehow have leftover cheeseburger fondue, store everything separately in small bowls or airtight containers. The sauce can be reheated gently over low temperature in a small saucepan or skillet. Then, add a splash of milk or beef broth and stir until it’s smooth again.
Warm the burgers in a skillet for a few minutes to bring them back to life. Just don’t overdo it, because they’ll dry out. Never microwave the fondue, because it breaks the sauce. Keep it low, keep it slow, and you’ll be back in business.
FAQs for Cheeseburger Fondue
Go for ground chuck or ground beef that’s around 80/20 or 90/10. You need some fat for that sizzle and crust, because it’s what makes the flavor pop.
Absolutely. Cheddar cheese or a mix of jack and cheddar works great. Just stick to cheese that melts smoothly, never crumbly.
For the cheeseburger fondue, it’s best to melt at low temperature and add cheese slowly. Whisk constantly until the sauce forms a smooth loose ribbon consistency. If it thickens too much, add milk or dry white wine to loosen it up.
Get stoked for life
This sauce is FYR!
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Cheeseburger Fondue
Ingredients
Beef:
- 2 lbs of Ground Beef 90/10
- 2 cups Thinly Sliced Onions
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Burger:
- 8-10 American Cheese Slices
- ½ cup Mayonnaise
Burger Buns
- Cheese Sauce:
- 2 tbsp Unsalted Butter
- 2 tbsp All Purpose Flour
- 1 cup Whole Milk
- 1 cup Shredded Jack Cheese
- 1 tsp Dijon Mustard
- 1 tsp Cayenne Powder
- Kosher Salt to taste
Instructions
Cheese Sauce:
- Preheat your grill to medium heat (around 350F) for direct cooking using Cowboy Charcoal.
- Add a skillet to the grill. Add your butter, flour and cayenne powder to the skillet to melt and mix for 1-2 minutes.
- Add in the milk to thicken the sauce.
- Once mixed, add your mustard. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
Burgers:
- Preheat your grill to high heat (around 400F) for direct cooking using Cowboy Charcoal.
- Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.
- Add a cast iron skillet or plancha over the flames to preheat until it's slightly smoking. Add a burger ball to the skillet topping with a handful of thinly sliced onions.. Place a piece of parchment over the top and then firmly press with the spatula until the burger is “smashed” on the skillet.
- Next, season the patty with salt pepper and garlic. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with salt, pepper and garlic. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties.
- Build your burger with the toasted bun, mayonnaise and 1-2 burger patties. Top with mayonnaise and the top bun then slice in half.
- Add to a ripping hot skillet your cheese sauce and the burger sliced side down into the sauce. Serve and enjoy!
