Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

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

David Bonom
Recipe by Cooking Light June 2012

Gallery

Johnny Autry; Food Styling: Charlotte Autry

Recipe Summary

hands-on:
38 mins
total:
38 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

370 calories; fat 17.7g; saturated fat 6.1g; mono fat 5.4g; poly fat 2.9g; protein 31.1g; carbohydrates 31.7g; fiber 8.1g; cholesterol 77mg; iron 2.2mg; sodium 654mg; calcium 113mg.
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