Garlic Lovers’ Swiss Fondue Burger

Ingredients

Garlic Paste
2 cups Colavita Extra Virgin olive oil
1 cup peeled garlic gloves.
Cheese fondue
1 cup Sutter Home Chardonnay
1 ½ teaspoons granulated sugar
6 ounces Emmentaler cheese, grated
6 ounces Gruyere cheese, grated
1 tablespoons all-purpose flour
2 tablespoons Kirsch (dry cherry schnapps)
Half of prepared garlic paste
Patties
3 tablespoons melted unsalted butter, cooled
Half of prepared garlic paste
¼ cup Sutter Home Chardonnay
2 pounds of ground chuck beef
2 teaspoons sal
t Vegetable oil for grill.
12 pieces of sour dough bread (approx. 3” x 6” each)
1 ½ sticks of melted unsalted butter
2-3 whole peeled garlic gloves
6 tablespoons Mayonnaise
6 tablespoons Grey Poupon Dijon mustard
3 cups arugula torn by hand into approximately 2” size pieces
6 Gala apple slices, peeled and cored, ¼ “ thick.

Instructions

Directions Preheat gas grill to medium –high To make the garlic paste, put oil and garlic into a 9” fire-proof skillet and place on the grill, bring to boil and let simmer until garlic is light golden brown and soft when squeezed, about 7-8 minutes. When done remove garlic with tongs and put into a small food processor with 1 tablespoon of the hot oil. Blend to a paste. (There will be some harder brown pieces from the outer part of clove, that is ok). Divide into two parts and set aside. To make cheese fondue, put ¾ cup of the wine and the sugar into a flame-proof non-stick pan with heat proof handle, and bring to a boil; meanwhile, in a bowl combine Emmentaler, Gruyere, and flour. Mix well to coat the cheese with the flour. Add cheese mixture by handfuls to the boiling wine and sugar mixture, whisking constantly in a figure eight motion after each edition until cheese is almost all melted. Add Kirsch; stir until completely melted, add garlic paste, stir until incorporated. Stir in as much remaining wine as necessary to reach a creamy consistency. Remove from heat, and cover loosely with foil to keep warm. To make the patties, in a large bowl mix melted butter and garlic paste. Slowly add the wine, while still stirring, and mix until incorporated. Add ground chuck and salt. Mix well with hands, (for tender patties do not over handle the mixture) Divide into 6 patties, (approximately 1/2” larger than the size as the bread). Brush the grill rack with the vegetable oil. Place the patties on the rack. Close cover and grill until brown, about 3-4 minutes. Turn,close cover, and continue cooking for another 4-5 minutes for medium. Remove and let rest in warm place, preferably on a foil sheet on top rack of grill, or on a platter loosely covered with foil. Prepare the bread by spreading one side of each slice with melted butter. Place them buttered side down onto medium hot grill until lightly toasted. Remove to assembly area. Rub the grilled side of bread all over with raw garlic clove. To assemble burgers, place bread slices with grilled sides down. Spread the ungrilled bottoms each with 1 tablespoon mayonnaise and the ungrilled top sides each with 1 tablespoon mustard. Place ½ cup arugula on bottom sides; whisk the cheese fondue a few more times; using tongs, dip cooked meat patties into melted cheese and place on top of the arugula; using tongs, dip apple slices into cheese fondue and place on top of meat patties. Top with an additional 1 tablespoon, of the cheese fondue. Cover with the other slice of bread. Cut in half and serve.