Cheddar Cheeseburgers with Caramelized Shallots

Photo: Johnny Autry; Food Styling: Charlotte Autry

Tender, golden shallots lend a lovely sweetness to this classic cheeseburger.

Yield: Serves 4 (serving size: 1 burger)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 38 Minutes
Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 17.7g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.9g
  • Protein: 31.1g
  • Carbohydrate: 31.7g
  • Fiber: 8.1g
  • Cholesterol: 77mg
  • Iron: 2.2mg
  • Sodium: 654mg
  • Calcium: 113mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
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