Recipes Dinner Meat Dishes Beef Main Course Crispy Comté Frico Cheeseburgers 4.5 (2) 2 Reviews 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. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Total Time: 1 hr Servings: 4 Ingredients 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 Directions 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. 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. 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. 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. 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. Suggested Pairing Full-bodied red Bordeaux: Réserve de la Comtesse Originally appeared: September 2021 Rate It Print