Cheese Crisp Burger

You can make the cheese crisps a few ways; in the oven, in a large skillet, or on a flat top griddle. I have made the crisps on a sheet pan in the oven, and on the flat top, but however you make them, split each amount of cheese into two and put onto your cooking surface. Add half of the asiago and top with half of the shredded cheddar cheese and cook the crisps on medium-high heat (425 degrees F), watching it melt, then flip when the edges begin to lightly brown, crisping up the other side. Cook for a few minutes on the other side, until that side crisps up. Remove each disc and place on some paper towel, letting any excess grease from the cheese absorb into the towel.

Eat one. Now stop, as they might be a bit addicting.

When you are ready to cook your burgers, shape your burger patties, and place them on a preheated grill, or flat top over medium high heat. Cook the burgers over direct heat for 3-4 minutes per side or to your desired level of doneness. When you normally add the cheese for melting, add a cheese crisp on the patty, top with American cheese (optional), and continue to cook until the American cheese begins to melt.

We fully loaded our burgers (with cooked bacon, caramelized onions and sliced avocado on top – but use whatever toppings you prefer). A couple of family members requested a topping of feta cheese (I labeled as the triple threat) to their grilled burgers. However they were topped, there was something about the cheese crisp that stood out. Something amazing.

Fun, exciting, and packed full of flavor, the cheese crisp simply put, made it spectacular. They are great as a simple stand alone snack, but even better when placed on a burger. I hope you try it and enjoy as much as everyone else did.