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Provençal Mushroom and Fontina Burger


2 lbs Ground Beef

1 Tablespoon minced fresh Rosemary

2 teaspoons cracked Pepper

2 teaspoons coarse Kosher Salt

8 Hamburger Buns

16 oz Roasted Mixed Mushroom Fontina Compound at room temperature


  • Combine ground beef, Rosemary, cracked pepper and salt. Form into 8 1/4 lb patties

  • Grill burgers to desired doneness. Internal temperature should be a minimum of 160 degrees.

  • while burgers are grilling toast buns on a hot griddle.

  • top each burger with 2 oz Roasted Mixed Mushroom Fontina Compound about 2-4* minutes before pulling off the grill.

  • Transfer burgers to buns.

Makes 8 burgers

NOTE*: depending on how melted or not melted you want your cheese compound, you may want to add even earlier for extra melt time.

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