Raclette fondue burger-header

Raclette Burger

“Raclette is the ultimate winter sports food, which is why we had to include a Raclette burger here. “

The aroma of melting raclette is intense enough to bring back the most dusty memories of backwater ski resort restaurants. One good sniff and you’re there, among friends, with rosy cheeks brought on by the welcome warmth and the copious shots of liquor to celebrate your last successful descent down the slopes. Raclette is the ultimate winter sports food, which is why we had to include a Raclette burger here. For the best raclette experience make our bacon potato BBQ buns first, and you’ll have one heck of a winterburger in your hands.

The ingredients:

(serves 4)
Mustard mayonaise
  • 6 tbsp mayonnaise
  • 2 tbsp coarse mustard
  • 1 tbsp apple cider vinegar
  • salt and freshly ground black pepper
  • 4 Bacon Potato BBQ Buns
  • 4 high quality beef burgers between 5½ to 6½ oz (160-180g) each
  • 8 thin slices speck (a dried ham from the Alps)
  • coarse sea salt and freshly ground black papper
  • 7 oz (200g) Raclette, cut into slices
Loaded fries
  • 1 oz (30g) lamb’s lettuce
  • 2 oz (60g) pickles
  • 2 oz (60g) pearl onions


  • BBQ with cover for direct grilling
  • cast iron grill grate
  • core thermometer

How to make:

Duration: prep 10 minutes

Cooking: about 10 minutes

Prepare a BBQ with a cast iron grill grate for direct grilling and heat to 110 °C (230 °F).

For the mustard mayonnaise, whisk all ingredients together thoroughly.

Cut your burger buns in half and briefly roast on the hot grill. Roast your speck until crispy and set aside. Sprinkle your burgers with coarse sea salt and freshly ground black pepper and grill on both sides until they reach a core temperature of 48 °C (119 °F). Place your raclette slices on the burgers and let the cheese melt while cooking the burgers to a core temperature of no more than 56 °C (133 °F).

Spread 1 tbsp of mustard mayonnaise over the bottom half of each burger bun, place the speck on top and divide the pickles and pearl onions evenly. Then layer on your grilled burgers with cheese, give the top half of the buns a good dab of mayo, and finish up the burger. Fold your hands around the burger, close your eyes, and take a bite while humming your favorite après-ski song.

Items used for this recipe:

forged churrasco spies
Enkele spies
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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