Crispy Comté Cheeseburger Recipe: The Perfect Burger With Medium-Bodied Red Wine by Jamie Martin
I found this burger recipe in the September 2021 issue of Food & Wine magazine and thought I would make it for my teen son. He loves a good burger, so why not give it a try? It turned out to be a big hit and has been made again and again!
The combination of crispy cheese, red onions sautéed in red wine and mayonnaise all served up on brioche is unbeatable. If you can't find Comté, try Gruyere. I tried that once and it worked well. I might try it with Parmesan next time!
Cuisine: American / French
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
- 8 ounces Comté cheese, shredded (about 2 cups), divided
- 4 brioche buns, split
- 1 1/2 pounds ground chuck
- 2 1/2 tablespoons canola oil (divided)
- 1 large red onion, thinly sliced
- 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
Here's how to make it:
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Arrange four 1/4-cup mounds of cheese on prepared pan spaced 3 inches apart and 1 1/2 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 the 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.
- While cheese rounds bake, shape beef into four 4-inch-wide patties. Make a slight indentation in center of each patty using your thumb. Set aside.
- Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. 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 and cook, stirring often, until softened and lightly browned, 6 to 8 minutes. Add the wine. Cook, stirring constantly, until wine is absorbed, about 1 minute. Transfer onion mixture to a small bowl and wipe skillet clean.
- 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 done-ness, about 3 minutes per side for medium. Transfer patties to a plate.
- Spread 1 tablespoon mayonnaise over cheese on each bottom bun half. Top with one burger patty, 1/4 cup cooked onions and lettuce. Cover with top buns, cheese sides down.
Note: Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France bordering Switzerland.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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