- 1 tablespoon olive oil, divided
- 2 cups thinly sliced shallots
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon white wine vinegar
- 2 garlic cloves, minced
- 1 pound ground beef, 90% lean
- 2 ounces shredded sharp cheddar cheese (about 1/2 cup)
- 1 cup baby arugula
- 4 (1 1/2-ounce) hamburger buns, toasted
- 3 tablespoons light mayonnaise
- calories 370
- fat 17.7 g
- satfat 6.1 g
- monofat 5.4 g
- polyfat 2.9 g
- protein 31.1 g
- carbohydrate 31.7 g
- fiber 8.1 g
- cholesterol 77 mg
- iron 2.2 mg
- sodium 654 mg
- calcium 113 mg
How to Make It
Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.
Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.
Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.