1 beef burger patty (6 to 8-oz. ) Kosher salt to taste Cracked black pepper to taste 1 medium Spanish onion, sliced 1 whole clove 1 to 2 Tbsp. olive oil 3/4 c. (6-oz. ) Riesling wine 1 c. heavy whipping cream 2 c. (8-oz. ) Wisconsin Emmentaler or Swiss Cheese, shredded 1 c. (4-oz. ) Wisconsin Gruyère Cheese, shredded 1 burger bun, toasted 1 Granny Smith apple, cored, sliced into thin rings
Season beef patty with salt and pepper. Brush heated grill with vegetable oil. Grill patty 5 to 7 minutes on each side or to desired doneness. Meanwhile, cook onion and garlic clove in olive oil in pan over low heat. Add a little water if onion begins to brown. Cook until onion is tender and water is evaporated. Add wine; cook until reduced by half. Stir in cream; bring to a boil. Slowly stir in cheese; cook and stir until melted. Season to taste and strain fondue into another pan. Place grilled burger in fondue; let stand 30 seconds. Place burger on bottom of toasted bun. Fan a few apple slices over burger. Top with bun top. Reserve remaining fondue for additional servings.