Cheese Crisp Burgers
with Dijonnaise, Arugula & Balsamic Onions
Ingredients
- 12 oz USDA Prime Ground Beef
- 2 Black Bean & Red Pepper Patties (Swapped for)
- 2 Sesame Seed Buns
- 1 clove Garlic
- ¾ lb Potatoes
- 1 oz Balsamic-Marinated Cipollini Onions
- 2 oz Arugula
- 1 bunch Chives
- ¼ cup Grated Parmesan Cheese
- 2 oz White Cheddar Cheese
- 2 oz Smoked Gouda Cheese
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Dijonnaise
- ¼ cup Mayonnaise
- 1 Tbsp Weeknight Hero Spice Blend
From your pantry:
Instructions
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Prepare the ingredients & make the chive aioli
- Place an oven rack in the center of the oven; preheat to 450°F.
- Wash and dry the fresh produce.
- Cut the potatoes into 1-inch-wide wedges.
- Grate the gouda and cheddar on the large side of a box grater; place in a bowl. Toss to combine.
- Halve the buns.
- Roughly chop the onions.
- Thinly slice the chives.
- Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.
- In a bowl, combine the mayonnaise, half the sliced chives, and as much of the garlic paste as you'd like.
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Roast & finish the potato wedges
- Line a sheet pan with foil.
- Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.
- Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork.
- Remove from the oven. Evenly top with the parmesan and a drizzle of olive oil; carefully toss to coat.
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Make the cheese crisps
- Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot.
- Add the grated cheese mixture in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy at the edges.
- Transfer to a plate; let cool about 1 minute, then break up into large pieces.
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Form & cook the patties
- Place the beef in a bowl. Season with salt, pepper, and the spice blend. Gently mix to combine.
- Form the mixture into two ½-inch-thick patties.
- In the same pan, heat a drizzle of olive oil on medium-high until hot.
- Add the patties. Cook 4 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.*
- Leaving any browned bits (or fond) in the pan, transfer to a work surface.
- Carefully drain off and discard any excess oil.
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Toast the buns
- Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned.
- Transfer to a work surface.
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Finish & serve your dish
- In a large bowl, combine the arugula, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; toss to coat.
- Assemble the burgers using the toasted buns, dijonnaise, chopped onions, cooked patties, cheese crisps, and as much of the dressed arugula as you'd like.
- Serve the burgers with the finished potato wedges and chive aioli on the side. Garnish the potatoes with the remaining sliced chives. Enjoy!
Protein Variations
Black Bean Patties
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CUSTOMIZED STEP 4 if you chose Black Bean Patties
- Sprinkle both sides of the patties with enough of the spice blend to coat (you may have extra). - In the same pan, heat a drizzle of olive oil on medium-high until hot. - Add the seasoned patties. Cook 4 to 6 minutes per side, or until browned and heated through. - Transfer to a work surface.
Cooking Tip: Frico, an Italian cheese dish, was originally created to use up leftover cheese rinds, sometimes with additional ingredients. Here, we're keeping them simple as lacy cheese crisps, made by melting shredded gouda and cheddar in a pan until crispy and golden—adding delightful texture and flavor to prime beef burgers.
📷 View Original Recipe Card
