Cheese Crisp Burgers with Dijonnaise, Arugula & Balsamic Onions
Craft

Cheese Crisp Burgers

with Dijonnaise, Arugula & Balsamic Onions

45 MIN
$17.99/serving 2 Servings
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Frico, an Italian cheese side dish, was originally created to use up leftover cheese rinds, sometimes with additional ingredients. Here, we're keeping them simply 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.
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  • Nutrition
    PER SERVING
  • Calories
    1370 Cals (est.)
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fresh
ingredients
Cheese Crisp Burgers with Dijonnaise, Arugula & Balsamic Onions
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Sesame Seed Buns
  • 2 oz Arugula
  • ¾ lb Potatoes
  • 1 clove Garlic
  • 1 bunch Chives
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Dijonnaise
  • 1 Tbsp Red Wine Vinegar
  • 2 oz White Cheddar Cheese
  • 2 oz Smoked Gouda Cheese
  • 1 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Mayonnaise
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the 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.

Roast & finish the potato wedges
2 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, skin side down. 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.

Make the cheese crisps
3 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.

Form & cook the patties
4 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 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 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. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns
5 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Finish & serve your dish
6 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!

Tips from Home Chefs

Prepare the ingredients & make the aioli
1 Prepare the ingredients & make the 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.

2 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, skin side down. 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.

Roast & finish the potato wedges
Make the cheese crisps
3 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.

4 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 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 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. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns
5 Toast the buns

Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 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!

Finish & serve your dish
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