We’ve taken cheeseburgers to the next level with the help of a little something called frico (aka cheese crisps). They look fancy-schmancy, but making them simply involves baking cheddar cheese until it reaches crispy, golden-brown perfection. On top of burgers with onion jam, tomatoes, and ketchup, they feel 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)
Wash and dry all produce. Adjust rack to upper position and 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 (make them slightly wider than the buns).
Toss broccoli on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly crisped, 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 vinegar (we sent more) and 1 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 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 come out of the oven, transfer to a plate to cool using a spatula.
Meanwhile, wipe out pan used for onion jam and heat a drizzle of olive oil in it 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, remove cheddar frico from baking sheet. Discard parchment and place buns on sheet. Toast in oven until golden, 3-4 minutes.
Fill each bun with a beef patty, onion jam, tomato slices, ketchup, and a cheddar frico. Serve with broccoli on the side.