The Cheese Crisp Burger

I find my creativity in cooking when I am surrounded by certain things. These things typically include hungry family and friends, or it is leftover meals that need to be used up rather quickly. This past vacation, of which my family really needed, resulted in a lot of cooking for roughly 15 family members for about seven days. I loved it. The seafood pasta dish is one of those dishes that I made on the first night we arrived in South Carolina, and these burgers were one of the meals I cooked towards the end of the week.

As I was finishing the 20 or so pancakes for all of the kids one morning on the flap top griddle, I opened the refrigerator to see what I could continue to make. We had a refrigerator full of ingredients and I wanted nothing to go to waste. I knew I wanted to utilize the grill and make burgers for lunch for everyone, so I decided to take all of the leftover asiago and shredded cheddar cheeses and make cheese crisps.

Cheese Crisp Burger

I began by taking a small handful of the asiago cheese and laying it on the flat top in a circular shape, watching it melt, then I added some of the shredded cheddar cheese on top of the asiago, letting the two combine and melt. The kids could attest that the smell in the kitchen was pretty intense from the melted asiago cheese. They even went as far as thinking someone vomited in the family room. I admit, it was strong, but that type of stuff does not bother me, so I continued to proceed in making about ten more cheese crisps, about the size I was going to make the patty.

This was my secret to the burger. This was something I just came up with. This is something that took the burger to a whole new level.


  • 1/2 cup of grated asiago cheese (per burger)
  • 1/4 cup of shredded cheddar cheese (per burger)
  • Your favorite meat mixture for making burgers
  • Bacon, cooked (optional)
  • Caramelized Onions (optional)
  • Sliced Avocado (optional)
  • American Cheese (optional)
  • Hamburger buns

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, cook the crisps on medium-high heat (425 degrees), 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, Remove each disc and place on some paper towel, letting any access grease from the cheese absorb into the toweling.

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

When you are ready to prepare, cook your burgers on the grill, or flat top, and 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.

Cheese Crisp Burger

We all fully loaded our burgers. Most everyone loaded them up, and 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, spectacular. Great as a simple standalone snack, but even better when placed on a burger. I hope you try it and enjoy as much as everyone else did.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “The Cheese Crisp Burger

  1. saw these as a featured image on A Hamburger Today and started drooooling – sounds like a great trip and a delicious burger!

  2. My mom loves crispy cheese…her birthday is next week and I was wondering what I was going to make her….here it is….wow great idea!

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