Cheddar Frico Burgers with Caramelized Onion Jam and Roasted Broccoli

These burgers are all about texture and flavor. A crispy, lacy cheddar frico adds an irresistible crunch to every bite, while sweet and tangy caramelized onion jam brings depth. Paired with juicy beef patties, fresh tomatoes and a side of roasted broccoli, this is a meal that feels both indulgent and balanced.

The secret to the frico is simple: bake small piles of shredded cheddar until golden and crisp. It’s a technique that looks impressive but takes just minutes. The onion jam comes together quickly with a splash of sherry vinegar and a pinch of sugar, creating a savory-sweet spread that complements the rich beef and sharp cheese.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the upper position. Wash and dry all produce. Halve, peel and thinly slice the red onion. Slice the Roma tomatoes into rounds. Split the brioche buns in half. Shape the ground beef into 4 patties, slightly wider than the buns.
2. Toss the broccoli florets on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until slightly crispy, about 15 minutes.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and cook, tossing, until soft, 5-6 minutes. Stir in the sherry vinegar and 2 teaspoons sugar. Simmer until the liquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Transfer the onion jam to a small bowl and set aside.
4. Line another baking sheet with parchment paper. Place the shredded cheddar on the sheet in 4 even piles. Bake until the cheese is melted in the center and crispy at the edges, 5-7 minutes. (If you don’t have parchment, use a spatula to transfer the frico to a plate to cool as soon as they come out of the oven.)
5. Heat a drizzle of olive oil in the same pan used for the onion jam over medium-high heat. Season the patties with salt and pepper on both sides. Cook to your desired doneness, 3-6 minutes per side. Meanwhile, carefully remove the frico from the baking sheet, discard the parchment and place the buns cut-side down on the sheet. Toast in the oven until golden, 3-4 minutes.
6. Assemble each burger: place a patty on the bottom bun, top with onion jam, tomato slices, ketchup and a frico. Serve with the roasted broccoli on the side.

Recipe Tips

FAQ

Can I use a different cheese for the frico?

Yes, any hard, meltable cheese like Parmesan, Gruyère or Gouda will work. Keep in mind that the flavor and crispiness may vary.

How do I store leftover frico?

Store cooled frico in an airtight container at room temperature for up to 2 days. Recrisp in a 350°F oven for a few minutes if needed.

Can I make the onion jam ahead of time?

Absolutely. The onion jam can be made up to 3 days in advance and refrigerated. Reheat gently before serving.