This is not just another burger. This one is layers of fabulous textures and flavors—soft brioche buns, Parmesan crisps, creamy mayo, charred burgers, red wine-glazed onions, tender lettuce, another Parmesan crisp and soft bun.
To make the Parmesan crisps, simply drop small mounds of the cheese onto a parchment-lined baking sheet 3-inches apart. Bake them for about 6 minutes or until they melt into lacy crisps. Place a bun on top of each and let them stand until they are cool. Letting them cool this way helps keep the cheese crispy at the edges and soft in the center.
I have written this recipe ALMOST exactly (I know that’s an oxymoron) the way it was written in Food and Wine. The original recipe calls for Comté cheese, but I couldn’t find it in my local market so I decided to use Parmesano Reggiano, which I always have shredded in my freezer. I loved the burger so much I decided to switch to the Parm.
Although I’ve kept the directions as written, I usually make the onions first and just let them sit in the skillet until I’m ready for them. That way I am not trying to maneuver so many things at the same time.
As I said, this is not just another burger. It has everything going for it imaginable and is worth every minute spent preparing it.
Don’t cut red onions too thin or they will cook down to nothing. I like them to look like this, about 1/3-inch thick
First cook them until lightly browned and then add the red wine.
Parmesan Crisp Cheeseburgers
8 ounces Parmesan cheese, shredded (about 2 cups), divided
4 brioche hamburger buns, split
1 1/2 pounds ground chuck or bison
2 1/2 tablespoons canola oil, divided
1 large red onion, sliced 1/3-inch thick
2 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
1/4 cup (2 ounces) dry red wine
1/4 cup mayonnaise
Butter lettuce leaves, for serving
1. To make crisps: Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Arrange 4 (1/4-cup) mounds of cheese on prepared pan spaced 3 inches apart and 11/2 inches from edges. Flatten each mound into a 3-inch circle. Bake in preheated oven just until edges of cheese rounds look dry and lacy, 6 to 8 minutes. Remove from oven. Working quickly, place 2 split buns, cut sides down, on top of cheese rounds, and press down. Let stand, undisturbed, 5 minutes. Slide parchment with buns off baking sheet, and let buns stand on parchment, undisturbed, until ready to serve. Line baking sheet with fresh parchment; repeat with remaining cheese and buns.
2. To shape patties: While cheese rounds bake, shape beef into 4 (4-inch-wide) patties. Make a slight indentation in center of each patty using your thumb; set aside.
3. To cook onions: Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring often, until slightly softened and browned around edges, about 8 minutes. Reduce heat to medium-low; cook, stirring often, until softened and lightly browned, 6 to 8 minutes. Add wine; cook, stirring constantly, until wine is absorbed, about 1 minute. Transfer onion mixture to a small bowl, and wipe skillet clean. (Onions may be cooked a few hours ahead and reheated.)
4. To cook patties: Sprinkle patties with remaining 1 1/2 teaspoons salt and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in skillet over medium-high. Working in batches, cook patties to desired degree of doneness, about 3 minutes per side for medium. Transfer patties to a plate.
5. Spread 1 tablespoon mayonnaise over cheese on each bottom bun half. Top each with 1 burger patty, 1/4 cup cooked onions, and lettuce. Cover with top buns, cheese sides down.
Makes 4 burgers
Adapted from Food & Wine substituting Parmesan crisps for Comté.
