At the Japanese TokiDoki Burger in Minneapolis, burgers receive a 'fondue' upgrade with cheese sauce poured onto a sizzling cast iron platter. Diners swipe the burger through the hot cheese, creating an interactive dining experience that is visually engaging and delicious. Chef Yuichiro Matthew Kazama emphasized the importance of making something unique by placing cheese outside of the burger instead of inside. The concept has gained popularity across various locations, highlighting a new trend in cheeseburger innovation.