Raclette Burger Sandwich

Name: Raclette Burger Sandwich
Yield: Dinner for 2 people
Ingredients: 0 Wagyu burger Australie; 0 Wagyu Burgers Australia/Japan A5; 2 [Wagyu] Burgers /en/bbq-meat/burgers-sausages/burgers.html; 2 Hamburger Buns; 4 Slices Raclette Cheese; 1 handful Arugula; 3 Pickles; 12 Pearl Onions; 1 tbsp Capers; 2 tbsp Mayonnaise; 2 tsp Coarse Mustard; 1 tsp Dijon Mustard; 1 tsp Honey; Freshly Ground Black Pepper; Coarse Sea Salt; Other Equipment; BBQ with Lid

Winner 2024

Ingredients

Dinner for 2 people

2 [Wagyu] Burgers

2 Hamburger Buns

4 Slices Raclette Cheese

1 handful Arugula

3 Pickles

12 Pearl Onions

1 tbsp Capers

2 tbsp Mayonnaise

2 tsp Coarse Mustard

1 tsp Dijon Mustard

1 tsp Honey

Freshly Ground Black Pepper

Coarse Sea Salt Other Equipment

BBQ with Lid

When you think of Switzerland, you think of raclette—especially for the winter sports lovers among us. Gourmet dining with Swiss cheese, what's not to like? But did you know raclette is also a dish? With potatoes, meat, and melted cheese. We're skipping the potatoes and going for a burger version instead. After all, a burger is always a good idea. To give it that winter sports touch, BBQ Junkie went all out with pickles, pearl onions, capers, and mustard. Let's go!

BBQ Junkie used Wagyu burgers for this recipe, but of course, you can choose any burger you like!

Preparing Raclette Burgers

Fire up the BBQ and set up a combination of direct and indirect heat at around 160°C (320°F).

While the BBQ heats up, take a small bowl and mix together the mayonnaise, coarse mustard, French mustard, and honey.

Slice the pickles and set aside the capers and pearl onions. Get the raclette cheese ready and cut open the burger buns.

Cooking Burgers on the BBQ

Take the burgers out of the fridge and season all sides with freshly ground black pepper and coarse sea salt.

When the BBQ is ready, place the burgers on the direct heat zone and grill for 4 minutes.

Flip the burgers after 4 minutes and top each burger with 2 slices of raclette cheese. Close the BBQ lid and grill for another 4 minutes.

Move the burgers to the indirect heat zone and toast the burger buns on the BBQ until nicely colored.

Take the bottom buns and spread about two-thirds of the sauce on them. Add some arugula, followed by capers, pearl onions, and pickle slices.

Remove the burgers from the BBQ and place them on the prepared buns. Spread the remaining mustard mayonnaise on the cut side of the top buns and finish assembling the burgers.

Trust us, you're going to love this!

ENJOY!
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