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You can make the cheese crisps a few ways; in the oven, in a large skillet, or on a flat top griddle.
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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.
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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.
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Cook for a few minutes on the other side, until that side crisps up.
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Remove each disc and place on some paper towel, letting any excess grease from the cheese absorb into the towel.
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Eat one.
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Now stop, as they might be a bit addicting.
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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.
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Cook the burgers over direct heat for 3-4 minutes per side or to your desired level of doneness.
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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.
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We fully loaded our burgers (with cooked bacon, caramelized onions and sliced avocado on top but use whatever toppings you prefer).
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A couple of family members requested a topping of feta cheese (I labeled as the triple threat) to their grilled burgers.
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However they were topped, there was something about the cheese crisp that stood out.
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Something amazing.
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Fun, exciting, and packed full of flavor, the cheese crisp simply put, made it spectacular.
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They are great as a simple stand alone snack, but even better when placed on a burger.
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I hope you try it and enjoy as much as everyone else did.
