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Crispy Comte Frico Cheeseburgers

Crispy Comte Frico Cheeseburgers

Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers. For best results, don't flip the buns straight out of the oven; letting them cool keeps the cheese crispy at the edges and soft in the center. Sommelier and Wine Director Carlos Solorzano-Smith of Matsuhisa in Aspen, Colorado, suggests pairing this burger with a bottle of Bordeaux for a next-level experience: "The rich flavor of cheeseburgers goes great with a medium to full-bodied Bordeaux, thanks to their tannins and aromas of black fruits," he says.

Ingreadient :
  • 8 ounces Comté cheese, shredded (about 2 cups), divided
  • 4 brioche hamburger buns, split
  • 1 ½ pounds ground chuck
  • 2 ½ tablespoons canola oil, divided
  • 1 large red onion, thinly sliced
  • 2 teaspoons kosher salt, divided
  • 1 ¼ teaspoons black pepper, divided
  • ¼ cup (2 ounces) dry red wine
  • ¼ cup mayonnaise
  • Butter lettuce leaves, for serving
Direction :
  • 8 ounces Comté cheese, shredded (about 2 cups), divided
  • 4 brioche hamburger buns, split
  • 1 ½ pounds ground chuck
  • 2 ½ tablespoons canola oil, divided
  • 1 large red onion, thinly sliced
  • 2 teaspoons kosher salt, divided
  • 1 ¼ teaspoons black pepper, divided
  • ¼ cup (2 ounces) dry red wine
  • ¼ cup mayonnaise
  • Butter lettuce leaves, for serving