Cheeseburger Fondue

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This incredible Cheeseburger Fondue recipe is a riff on a famous Japanese dish that's served on a sizzling hot skillet topped with cheese and dunked in the sauce. Add some fries to the side if you dare!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Dinner, Lunch

Cuisine: American, Japanese

Servings: people

Author: Derek Wolf

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!

Notes

Pro Tip: Which Cowboy Charcoal Makes a Difference

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.

Nutrition