Cheddar Frico Burgers with Caramelized Onion Jam and Roasted Broccoli

Take your burger game to new heights with a crispy, golden cheddar frico-a baked cheese crisp that adds an irresistible crunch. Paired with a sweet and tangy caramelized onion jam, ripe tomato slices and a smear of ketchup, every bite is a symphony of textures and flavors.

This recipe keeps things simple but impressive. While the frico bakes, you’ll caramelize onions with sherry vinegar and sugar, then sear seasoned beef patties. A quick toast of the brioche buns and a side of roasted broccoli round out the meal. Perfect for a special dinner or a weekend cookout.

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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

2 tablespoon 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. 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 four evenly sized patties, slightly wider than the buns.
2. Toss the broccoli florets on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until slightly crispy, about 15 minutes.
3. Heat a large 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 to a small bowl and set aside.
4. Line another baking sheet with parchment paper. Place the shredded cheddar on the parchment in four even piles. Bake until melted in the 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, use a spatula to transfer them to a plate to cool.
5. Meanwhile, heat a large drizzle of olive oil in the same large pan over medium-high heat. Season the patties all over with salt and pepper. Add to the pan and cook to your desired doneness, 3-6 minutes per side. While the patties cook, carefully remove the frico from the baking sheet. Discard the parchment paper and place the buns cut-side up 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 a spoonful of caramelized onion jam, a few tomato slices, a drizzle of ketchup and a crispy frico. Close with the top bun. Serve with the roasted broccoli on the side.

Recipe Tips

FAQ

Can I make the frico ahead of time?

Yes, you can bake the frico up to a day in advance. Store them in an airtight container at room temperature, then reheat in a 350°F oven for a few minutes to restore crispness.

What can I use instead of sherry vinegar?

You can substitute with apple cider vinegar or red wine vinegar mixed with a pinch of sugar to mimic the sweetness.

Can I use frozen broccoli?

Fresh broccoli is recommended for the best texture, but you can use frozen florets. Thaw and pat them dry before roasting to avoid sogginess.