Crispy Frico Cheeseburgers

Name: Crispy Frico Cheeseburgers with Caramelized Onion Jam and Roasted Broccoli
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Onion; 2 unit Roma Tomato; 4 unit Brioche Buns; 20 ounce Ground Beef; 16 ounce Broccoli Florets; 2 tablespoon Sherry Vinegar; 1 cup Cheddar Cheese; 4 tablespoon Ketchup; 2 tablespoon Olive Oil; 2 teaspoon Sugar; Salt; Pepper

with Caramelized Onion Jam and Roasted Broccoli

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We’ve taken cheeseburgers to the next level with the help of a little something called frico (aka cheese crisps). It looks fancy-schmancy, but making it simply involves baking cheddar cheese until it reaches crispy, golden-brown perfection. On top of a burger with onion jam, tomatoes, and ketchup, it feels like a crowning achievement in topping technology.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 unit

Red Onion

2 unit

Roma Tomato

4 unit

Brioche Buns

(Contains: Wheat)

20 ounce

Ground Beef

16 ounce

Broccoli Florets

2 tablespoon

Sherry Vinegar

1 cup

Cheddar Cheese

(Contains: Milk)

4 tablespoon

Ketchup

Not included in your delivery

2 tablespoon

Olive Oil

2 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat43 g

Saturated Fat16 g

Carbohydrate60 g

Sugar17 g

Dietary Fiber8 g

Protein44 g

Cholesterol135 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Small Bowl

•Parchment Paper

Instructions

PDF

Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Slice tomatoes into rounds. Split buns in half. Shape beef into four evenly sized patties (they should be slightly wider than the buns).

Toss broccoli on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 15 minutes.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until soft, 5-6 minutes. Stir in sherry vinegar and 2 tsp sugar. Simmer until liquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Transfer to a small bowl and set aside.

Line another baking sheet with parchment paper. Place cheddar on it in four 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 come out of the oven, transfer to a plate to cool using a spatula.

Meanwhile, heat a large drizzle of olive oil in same large pan over medium-high heat. Season 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. Discard parchment paper and place buns on sheet. Toast in oven until golden, 3-4 minutes.