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RECIPE 05JOHN'S KITCHEN

Crispy Parmesan carnivore cheeseburgers.

If I only have lean ground beef on hand, I cook the patties in ghee for extra fat. Cheddar goes on one side, then I finish the other side on Parmesan until it forms a crisp golden crust.

4BURGERS
1 PANSTOVETOP
~25MINUTES
Four cooked cheeseburgers with crisp golden Parmesan crusts in a frying pan
The finished burgers—the Parmesan cooks into a crisp, deeply golden crust.

METHOD

  1. 01

    Shape and season

    Divide the beef into four patties. Keep them fairly loose rather than packing them tightly, then season with salt.

  2. 02

    Brown in ghee

    Heat a frying pan over medium to medium-high heat and add ghee. Cook the patties until well browned, then turn and cook the second side.

  3. 03

    Add the cheddar

    Top the browned patties with shredded cheddar and let it begin to melt. Transfer the burgers briefly to a plate while you prepare the Parmesan.

  4. 04

    Make four Parmesan piles

    Lower the heat if needed. Place four compact piles of finely grated Parmesan in the pan, each a little smaller than a burger patty.

  5. 05

    Build the crust

    Set one burger directly onto each Parmesan pile, cheddar side up. Let the Parmesan melt, bubble and turn golden underneath. Once crisp enough to release, lift the burgers from the pan and serve.

Four browned beef patties cooking in ghee
02 — BROWN The patties cook in ghee until they develop a deep brown surface.
Shredded cheddar melting over browned burger patties
03 — CHEDDAR Add the cheddar while the burgers are still hot in the pan.
Four small piles of grated Parmesan in a frying pan
04 — PARMESAN Keep the piles compact so each one forms a crust under a burger.
A browned burger being placed over grated Parmesan in the pan
05 — CRISP Place each burger directly over a Parmesan pile and let the cheese turn golden.
FOOD-SAFETY NOTE

Ground beef should reach an internal temperature of 160°F (71°C). Check the centre of the thickest patty with a digital thermometer.

JOHN'S METHOD

Ghee is especially useful when I'm cooking lean beef. Give the Parmesan time to brown before trying to lift it—the crust releases more cleanly once it is crisp.

ANOTHER REGULAR

My juicy cream-and-ghee wings.

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