Cheddar Frico Cheeseburgers with Caramelized Onion Jam and Roasted Broccoli

These cheeseburgers are anything but ordinary. We’re adding a crispy cheddar frico-a baked cheese crisp-that brings an irresistible crunch and rich flavor. Paired with sweet caramelized onion jam, fresh tomato slices and a side of roasted broccoli, this meal feels like a celebration.

The frico might look fancy, but it’s simply cheddar baked until golden and lacy. It’s the crowning touch on a burger that’s already packed with savory goodness. Perfect for a weeknight dinner that feels special.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

3 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 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 (220°C). Wash and dry all produce. Halve, peel and thinly slice the red onion. Slice the Roma tomato into rounds. Split the brioche buns in half. Shape the ground beef into two 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 lightly crisped, 15-20 minutes.
3. 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 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 small bowl and set aside.
4. Line another baking sheet with parchment paper. Place the shredded cheddar on the parchment in two even piles. Bake until the cheese is melted in the middle and crispy at the edges, 5-7 minutes. Tip: If you don’t have parchment, transfer the frico to a plate using a spatula as soon as they come out of the oven to cool.
5. Meanwhile, wipe out the pan used for the onion jam and heat a drizzle of olive oil 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, remove the cheddar frico from the baking sheet, discard the parchment and place the buns on the sheet. Toast in the oven until golden, 3-4 minutes.
6. Assemble the burgers: Place a beef patty on each bun bottom, then top with onion jam, tomato slices, ketchup and a cheddar frico. Close with the bun tops. 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 or Gruyère works well, but cheddar gives the best flavor and crispiness.

How do I prevent the frico from sticking?

Use parchment paper or a silicone baking mat. If you don’t have either, let the frico cool slightly on the baking sheet, then carefully lift with a spatula.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free buns and ensure your ketchup is gluten-free. The other ingredients are naturally gluten-free.