Raclette Cheeseburger with Bacon, Pickled Shallots and Horseradish Aioli

By Jennifer Farley, Savory Simple

Ready for your new favorite summer grilling recipe? Then stop what you’re doing and make this Raclette Cheeseburger with Bacon, Pickled Shallots and Horseradish Aioli- it’s bursting with an incredible balance of flavors and textures.
4 burgers
Prep Time
Cook Time
Total Time


  • For the Pickled Shallots:
  • 1 medium shallot, sliced into half moons
  • 3/4 cup rice or white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • For the Horseradish Aioli:
  • 1/2 cup mayonnaise
  • 1 teaspoon horseradish
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • For the Burgers:
  • 6 slices bacon
  • 4 ground chuck patties (6 oz each)
  • Kosher salt and ground black pepper, to taste
  • 10 ounces Emmi Raclette Cheese
  • 4 hamburger buns (toasting optional)
  • Optional toppings: lettuce and sliced tomato


  1. Prepare the pickled shallots. Bring 3 cups of water to a boil. Place the shallot slices in a colander. Once the water is boiling, pour it evenly over the shallots and allow to drain.
  2. Add the vinegar, salt and sugar to a container with a tight fitting lid, and stir to dissolve. Add the shallots and cover. Set aside from a minimum of 30 minutes.
  3. Prepare the aioli. In a small bowl, combine the mayonnaise, horseradish, lemon juice, garlic, salt and pepper.
  4. Prepare the burgers. Heat the grill to high. Cover an outdoor grill pan with aluminum foil and lay the bacon on the pan. Cook for approximately 15 minutes, or until the bacon is crisp and golden (flip after around 10 minutes). Remove the bacon and place on a plate lined with paper towels to drain off excess fat. Slice the bacon in half crosswise.
  5. Adjust the grill to medium-high. Season both sides of the hamburgers lightly with salt and pepper. Make a small indentation in the center of each with your thumb.
  6. Carefully brush the grill grates with vegetable or canola oil, then grill the burgers for 5 minutes with grill covered. Flip the burgers and cook for approximately 4-5 more minutes for medium doneness.
  7. In the final minute of cooking, top each burger with approximately 2 1/2 ounces Raclette, again covering the grill to help melt the cheese.
  8. Serve cheeseburgers on buns, topped with 3 slices of halved bacon, pickled shallots, aioli, and optional toppings, if using. Enjoy!