In short: A homemade hamburger where raclette cheese, melted in the raclette pan, is poured straight onto the patty. With grilled pork belly, caramelized onions and pickles, it’s where the burger meets raclette night.
Chef’s tip
The raclette burger raises just one real question: how do you eat it without getting cheese up to your elbows? The answer is simple: you can’t. Have napkins ready, and lots of them.
For a juicy patty, don’t overwork the meat: shape the patties without packing them, salt them just before cooking and never press them down with the spatula. Melt the cheese in the raclette pan while the patty cooks, then pour it over at the last moment: it coats everything without hardening.
| Prep time | 20 min |
|---|---|
| Cook time | 25 min |
| Total | 45 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 600 g ground beef (15 to 20% fat)
- 4 burger buns (brioche preferred)
- 600 g raclette cheese, sliced
- 8 slices of smoked pork belly
- 2 onions
- 1 tablespoon of sugar
- 1 tablespoon of butter
- 8 pickles
- 4 lettuce leaves
- 2 tablespoons of whole-grain mustard
- 2 tablespoons of mayonnaise
- Salt and pepper
Preparation
- Caramelize the onions. Slice the onions and cook them gently in the butter with the sugar for 15 minutes, until nicely golden.
- Shape the patties. Divide the ground beef into 4 balls and flatten them into patties slightly wider than the buns, without packing them too tightly.
- Make the sauce. Mix the whole-grain mustard and the mayonnaise, then slice the pickles into rounds.
- Grill the pork belly and the buns. Grill the smoked pork belly on the plate or in a skillet until crisp, then toast the halved buns, cut side down.
- Cook the patties. Season the patties with salt and pepper, then cook them for 3 minutes on each side on the very hot plate for a medium doneness.
- Melt the cheese. While the patties cook, melt the raclette cheese slices in the raclette pans for 2 to 3 minutes.
- Build the burgers. Spread the sauce on the buns, then stack the lettuce, the patty, the melted cheese poured over it, the pork belly, the caramelized onions and the pickles. Close and serve right away.
Chef’s tips
- Press a slight dimple into the center of the patties with your thumb: they stay flat while cooking.
- Take the meat out of the fridge 15 minutes before cooking for more even doneness.
- Always toast the buns: they soak up the juices without turning soggy.
- Serve potato wedges or roasted baby potatoes on the side: a little melted cheese over them, and you’ve found your side dish.
Variations
- Replace the pork belly with grilled cured ham for a more Savoyard version.
- Vegetarian version: a lentil patty or a big slice of grilled mushroom instead of the beef.
- Chicken version: a breaded or grilled chicken fillet instead of the patty.
Which wine to serve?
A light, fruity red wine, such as a Gamay or a Mondeuse from Savoie, or an amber beer.
Frequently asked questions
Which meat should you choose for a burger?
Ground beef with 15 to 20% fat: fatty enough to stay juicy as it cooks.
Why melt the cheese separately?
In the raclette pan, the cheese melts evenly and coats the patty in one go. Placed cold on the patty, it doesn’t melt as well.
Can you cook the patties on the raclette grill?
Yes, on the grill plate of a 3-in-1 raclette grill, everyone cooks their own patty at the table.
🧀 The right grill: the 3-in-1 raclette and crêpe maker (pans, grill and crêpes), our comparison.
Read also: Raclette and ham brioche and Traditional raclette
