Raclette Burger

Ingredients:

For The Horseradish Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon fresh squeezed lemon juice
• 1 teaspoon prepared horseradish
• 1 garlic clove, minced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

For The Pickled Shallots:
• 1 medium shallot, sliced into thin half moons
• 3/4 cup white wine vinegar (rice vinegar may be substituted)
• 3/4 teaspoon granulated sugar
• 1/2 teaspoon kosher salt

For The Burgers:
• 6 slices bacon
• 4(6-ounce) ground chuck patties
• Kosher salt
• Ground black pepper
• 10 ounces Raclette Cheese
• 4 hamburger buns, toasted

Optional toppings: lettuce and tomato

Instructions:

1. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, garlic, salt and pepper.
2. Prepare the Shallots: Using a medium saucepan or kettle, boil 3 cups of water. Place the shallots in a colander. Once the water is boiling, pour evenly over the shallots and drain.
3. Place the vinegar, salt and sugar in a jar with a tight fitting lid, stirring to dissolve. Add the shallots, cover, and set aside for at least 30 minutes.

4. Prepare the Burgers:

• Preheat the grill to high. Cover a grill pan with foil, and top with the bacon. Cook for around 15 minutes, or until the bacon is golden and crisp, flipping after about 10 minutes. Use heat-resistant tongs to remove the bacon, and set aside on a plate lined with paper towels. Cut the bacon in half crosswise.
• Lower the heat to medium-high. Season both sides of the burgers lightly with salt and pepper, and use your thumb to make a small indentation in the center of each (this will prevent the burger from puffing up).
• Use a heat-resistant brush to oil the grill grates with vegetable or canola oil. Grill the burgers on one side for 5 minutes, closing the grill lid. Flip the burgers (don't press down on them or you'll release juices! and cook for around 4-5 additional minutes for medium doneness. In the last minute of cooking, top each burger with around 2 1/2 ounces Raclette, then cover the grill to help melt the cheese.

5. Serve cheeseburgers on toasted buns, topped with 3 half slices of bacon, aioli, pickled shallots, and any optional toppings you like.