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Ingredients
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Burger Patties
Garlic Cheddar Fondue
Buns & Toppings
Method
Burger Patties
- 1
Prepare meat mixture
In a large bowl combine ground chuck, breadcrumbs, egg yolk, Worcestershire sauce, minced garlic, 2 tsp kosher salt, and 1 tsp black pepper. Mix gently with your hands or a spoon just until combined — avoid overworking to keep patties tender.
- 2
Form patties
Divide mixture into four equal portions (about 4 oz each if making 4 burgers). Gently form into round patties about 3/4-inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty to help them cook evenly.
- 3
Season exterior
Lightly sprinkle the outside of each patty with the remaining 1 tsp kosher salt (evenly distributed) and a pinch of black pepper.
- 4
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp neutral oil and 1 tbsp butter. When butter foams, add patties without crowding the pan. Cook 3-4 minutes on the first side without moving until a deep crust forms. Flip and cook 3-4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest while you make the fondue and toast buns.
Garlic Cheddar Fondue
- 5
Infuse garlic
Use a small saucepan over medium-low heat. Rub the inside of the pan with the cut side of the halved garlic clove to lightly infuse the pan with garlic flavor, then discard the garlic halves (or mince and add to the sauce if you want stronger garlic).
- 6
Warm liquid and thicken
Add the white wine (or chicken broth) to the pan and simmer 30 seconds to deglaze and reduce slightly. Whisk the cornstarch into the milk until smooth, then add the milk to the pan and warm gently until it begins to steam but not boil.
- 7
Melt cheeses
Reduce heat to low. Gradually add the grated cheddar and Gruyère in handfuls, stirring constantly with a wooden spoon or whisk until each addition melts fully before adding more. Keep the mixture below a simmer to prevent separation.
- 8
Finish sauce
Whisk in Dijon mustard, a pinch of nutmeg, hot sauce if using, and the salt and 1/2 tsp black pepper. Taste and adjust seasoning. If the fondue is too thick, stir in up to 1-2 tbsp warm milk to reach a smooth, pourable consistency. Keep warm on the lowest heat or transfer to a small serving saucepan set over very low heat.
Buns & Assembly
- 9
- 10
Assemble burgers
Place a toasted bottom bun on a plate. Top with a small handful of arugula, then the rested burger patty. Spoon 2-3 tablespoons of the garlic cheddar fondue generously over the patty so it melts slightly. Add tomato slice and pickled red onion, and a few pickles. Finish with the top bun.
- 11
Serve
Serve immediately while the fondue is warm and gooey. Offer extra fondue on the side for dipping. Recommend serving with fries or a simple green salad.