Who doesn't love a juicy burger?  At Ross & Ross we love to think of ways in which we can take different popular dishes to the next level- so why not try this exquisite Chipotle Fondue Burger?

Chefs Tip: Getting cheese (proper cheese) to melt on the BBQ is always tricky. So we went with Fondue. Ross used to be Cheesemonger to the Queen so he knows a thing or two about cheese and especially British cheese. So we have gone with West Country Cheddar and Ogleshield paired with our Cotswold Pig. The results took to burger to the next level.

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

For the burger:

• 750g of beef mince
• Salt & pepper
• 1 x jar Ross & Ross Smoky Chipotle BBQ Jam
• 8 x smoked streaky bacon
• Demi-brioche burger buns
• (Optional) lettuce, tomatoes, onions etc.

For the fondue:

• 150g hard British cheese – we have used West Country Cheddar and Ogleshield, grated
• 120ml ale – we used Cotswold Pig
• 1 tbsp. lemon Juice
• ½ tbsp. cornflour
• 1 clove of garlic
• ½ tsp smoked paprika

Method:

For the burger:

1. Light the BBQ.
2. Take the mince out of the fridge, add some black pepper and roll into four equal balls. Place back into the fridge for 30 mins.
3. Cook the bacon on the BBQ and place to one side to keep warm.
4. Take the burgers to the BBQ, season one side of the ball with salt and place salt side down onto direct heat on the BBQ.
5. Press the ball down with the palm of your hand to flatten out slightly.
6. Season the top with salt and press down with a spatula and cook for two minutes. Then turn over and cook for 2 more minutes.
7. Glaze one side of the burger with some of the BBQ Jam, flip over to cook. Glaze the other side, flip and cook that side. Cook to your liking but ensure the jam does not burn.
8. Then pour over the British Fondue (see recipe below)
9. Toast the baps. Then add the bacon to the top of the burger and build to your liking.

For the fondue:

1. Rub the inside of a saucepan with the garlic clove and discard
2. Add the Ale and lemon juice and bring to a simmer over a medium heat
3. Place the cheese into a bowl and toss in the cornflour
4. Add the cheese to the saucepan a handful at a time, stirring continuously until smooth. Continue adding the cheese until it is all melted.
5. A few bubbles are fine but never let it boil
6. Keep to one side on indirect heat and give the occasional stir
7. Serve immediately on top of your burger
8. Any left over serve on the side to dip your burger into

If you liked this recipe, you will love our other BBQ Recipes- such as our recipe for Classic BBQ Spatchcock Chicken, or our recipe for Sweet BBQ Ribs!