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Pork Cheeseburger with Sautéed Peppers

15 min
15 min
Grilled burgers — especially cheeseburgers — are an all-time lunch and dinner staple! Here is a mouth-watering recipe that’s easy as 1-2-3! It includes patties stuffed with runny fondue À la Léonne. So pretty and oh so yummy!

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  • 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


  • 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.

À la Léonne
À la Léonne Le Naufrageur microbrewery

À la Léonne with beer is delicate yet full of flavour—a surefire crowd-pleaser. Léonne beer, made by Carleton-based microbrewery Le Naufrageur, offers citrus notes that perfectly set off the blend of Fromagerie de l’Isle cheeses.

It’s ready to cook with no need for added ingredients: just grab your favourite fruits and veggies. We especially recommend green apple or pear (yum!).

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