This week’s member of our recipe Hall of Fame takes cheeseburgers to the next level with the help of a little something called frico (aka cheese crisps). Our happy cooks love how frico looks fancy-schmancy, but involves little more than baking cheddar cheese to crispy, golden-brown perfection. On top of a burger with onion jam, tomatoes, and ketchup, it feels like a crowning achievement in topping technology.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Brioche Buns(ContainsMilk, Wheat, Eggs, Soy)
Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Slice tomato into rounds. Split buns in half. Shape beef into two evenly sized patties.
Toss broccoli on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, 15-20 minutes.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until soft, 5-6 minutes. Stir in 1 TBSP sherry vinegar (we sent more) and 1 tsp sugar. Simmer until liquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Remove from pan and set aside.
Line another baking sheet with parchment paper. Place cheddar on it in two even piles. Bake in oven until melted in middle and crispy at the edges, 5-7 minutes. TIP: If you don’t have parchment, that’s OK. As soon as the frico comes out of the oven, transfer it to a plate to cool using a spatula.
Meanwhile, heat a drizzle of olive oil in same pan over medium-high heat. Season beef patties all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Meanwhile, carefully remove frico from baking sheet, then place buns on sheet. Toast in oven until golden, 3-4 minutes.
Place burgers, onion jam, tomato slices, ketchup, and a cheddar frico inside each bun. Serve with broccoli on the side.