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Smoked Cheese Fondue:

  • Olive oil 30.0 ml
  • Fresh mushrooms, sliced 300.0 g
  • Shallot, minced 100.0 g
  • Garlic, minced 20.0 g
  • Heavy cream 500.0 g
  • Smoked cheddar, grated 70.0 g
  • Smoked mozzarella, grated 70.0 g
  • Smoked provolone, grated 70.0 g
  • Salt and Pepper 10.0 g

The Dijonnaise:

The Burger:

  • Dijonnaise, prepared 350.0 g
  • Onions, ring sliced, caramelized 400.0 g
  • Smoked Cheese Fondue, prepared 400.0 g
  • Pretzel Bun, toasted 10.0 pc
  • Beef, minced 1.5 kg
  • Salt and Pepper 10.0 g

Designed for professional chefs, check out this Cheese Fondue Burger recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Hellmann’s Real Mayonnaise.



  1. Smoked Cheese Fondue:

    • Lightly sauté mushrooms, garlic, and shallots in olive oil, add in the heavy whipping cream and cook until cream thickens slightly.
    • Finish the fondue by adding in the smoked cheeses. Season to taste and hold hot for service.
  2. The Dijonnaise:

    • Combine Hellmann’s Real Mayonnaise with Dijon mustard. Hold refrigerated for service.
  3. The Burger:

    • To assemble, spread Dijonnaise on each side of the bun. Add grilled beef patty then top with Smoked Cheese Fondue and caramelized onions.