1/2 lb Bacon
3 Shallots, sliced into rings
1/2 cup Pickled cherry peppers, sliced into rings
1.5 lbs Ground beef (80/20)
2 tbsp Extra-virgin olive oil
4 Brioche buns, toasted
1 cup Dry white wine
3/4 lb Swiss cheese
1/2 lb Smoked gouda cheese, grated
1 tbsp Cornstarch
1/4 tsp Grated nutmeg
Place the bacon in a cold skillet and heat over medium. Allow the fat to render until deep brown and crispy, 7 to 9 minutes, flipping halfway through. Remove to a paper towel-lined plate to drain. Roughly chop the bacon.
Drain all but 2 tablespoons of the bacon fat. Add the shallots and saute until lightly golden, 3 to 4 minutes, adding the cherry peppers at the last minute of cooking. Remove from the heat to cool.
Shape the beef into four ¾-inch thick patties and heavily season with salt. Heat a large cast iron pan over medium heat with olive oil. Sear patties for 4 minutes per side until medium-rare. Remove to the toasted bun, top with fondue, bacon and cherry peppers and serve with a steak knife standing upwards through the center.
For the Fondue:
Combine the wine, cheeses, gouda, and cornstarch in a medium saucepan. Place over medium heat and stir to combine to melt everything together until creamy and smooth, about 10 minutes. Stir in the nutmeg.
Prep Time: 15 minutes
Cook Time: 15 minutes