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.
/ serving 4 people
/ serving 4 people
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 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 crisp, 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 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. Wipe out pan.
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 them to a plate to cool using a spatula.
Meanwhile, heat a large drizzle of olive oil in pan used for onion jam 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.
Fill each bun with a patty, onion jam, tomato slices, ketchup, and a cheddar frico. Serve with broccoli on the side.