Raclette Cheeseburger
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5 from 19 votes

Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots

Ready for another summer grilling recipe? You’re going to love this Raclette Cheeseburger with Bacon, Horseradish Aioli, and Pickled Shallots. It’s juicy, flavorful, and will be the star of your next barbecue.
Prep Time45 mins
Cook Time15 mins
Inactive Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Raclette Cheeseburger
Servings: 4 servings
Calories: 657kcal
Author: Jennifer Farley


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 Emmi USA Raclette Cheese
  • 4 hamburger buns, toasted
  • Optional toppings: lettuce and tomato


Prepare the Aioli:

  • In a small bowl, whisk together the mayonnaise, lemon juice, horseradish, garlic, salt and pepper.

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.
  • 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.

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


I recommend using a microplane zester to mince the garlic, as opposed to chopping it. This will release the juices from the garlic and create more of a paste, which will incorporate better with the aioli.
Pickled shallots will keep in the refrigerator for up to 2 weeks, so I recommend making these ahead to save time!


Calories: 657kcal | Carbohydrates: 24g | Protein: 30g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 922mg | Potassium: 194mg | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 2.8mg | Calcium: 794mg | Iron: 2mg