Pork Cheeseburger with Sautéed Peppers

• 1 fondue À la Léonne by 1001 Fondues, snack size, 125 g (4 oz.)
• 670 g (1 ½ lb) ground pork
• 1 clove of garlic, chopped
• A little olive oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 brioche burger buns
• Salt and pepper

Filling

• Curly lettuce, mayonnaise, Dijon mustard, sweet pickles (optional)

1. In a bowl, combine ground pork and garlic. Shape into 4 thin patties about 15 cm (6 inches) in diameter. Place 2 robust pieces of raw fondue in the centre. Fold the meat over the top to form a patty about 9 cm (3 ½ in.) in diameter. Seal well. Set aside in the refrigerator.
2. Preheat the grill of your BBQ to high heat.
3. In a frying pan, over medium-high heat, heat the olive oil and sauté the peppers for 6 to 8 minutes. Season and set aside.
4. Cook the patties for 4 to 6 minutes, or more, on each side, on the BBQ (or in a frying pan), until temperature is 85 °C (185 °F). Grill the buns on the BBQ (or in a frying pan).
5. Top the cheeseburger with lettuce, mayonnaise, Dijon mustard and sautéed peppers. Place a pickle on each burger.

*You can use the rest of the fondue (making sure to follow the cooking instructions on the package and to reach an internal temperature of at least 75°C [167°F]) as a dipper for your fries.