Cheddar Frico Burgers with Caramelized Onion Jam and Roasted Broccoli

These aren’t your average cheeseburgers. We’re adding a crispy cheddar frico-a lacy, golden cheese crisp that bakes up in minutes-for an irresistible crunch. Paired with a sweet-tangy caramelized onion jam and juicy tomato slices, every bite is a flavor explosion.

Serve these loaded burgers with simple roasted broccoli for a complete meal that feels fancy but is totally doable on a weeknight. The frico might look impressive, but it’s just melted cheddar baked until crisp. Trust us, once you try it, you’ll want frico on everything.

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Ingredients

16 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

4 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView 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 4 evenly sized patties (about 4 oz each).
2. Toss the broccoli florets on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until slightly crispy and tender, 15-20 minutes.
3. While the broccoli roasts, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and cook, tossing occasionally, until soft, about 5-6 minutes. Stir in 1 tablespoon of sherry vinegar and 1 teaspoon of sugar. Simmer until the liquid is nearly evaporated, 1-2 minutes. Season with salt and pepper. Transfer the onion jam to a bowl and set aside. Wipe the pan clean.
4. Line another baking sheet with parchment paper. Place the cheddar cheese on the parchment in 4 even piles (about ¼ cup each). 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 as soon as it comes out of the oven.)
5. Meanwhile, heat a drizzle of olive oil in the same pan over medium-high heat. Season the beef patties all over with salt and pepper. Cook to your desired doneness, 3-6 minutes per side. While the patties cook, carefully remove the frico from the baking sheet, then place the buns cut-side down on the sheet. Toast in the oven until golden, 3-4 minutes.
6. Assemble the burgers: place a patty on each bun bottom, then top with caramelized onion jam, tomato slices, a drizzle of ketchup and a cheddar frico. Close with the bun top. 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 works well. Just keep an eye on baking time as different cheeses melt at different rates.

How do I store leftovers?

Store the burger components separately in the fridge. The frico will lose its crispness, so it’s best to reheat it in the oven at 350°F for a few minutes to refresh.

Can I make the onion jam ahead of time?

Absolutely! The onion jam can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat gently before serving.