Cheddar Cheeseburger with Caramelized Shallots

Cheddar Cheeseburger with Caramelized Shallots
Staff Writer
Crave! Cooking Light

This recipe seems simple in nature, but when you look closer you’ll see there are extra steps taken to make sure that a classic such as a Cheddar cheeseburger is treated well and tastes good. Tender shallots are cooked down and braised in white-wine vinegar to create a topping to a tender patty mixed with minced garlic. A little bit of mayonnaise and peppery arugula are all that are needed to complete this unassuming yet delicious burger. 

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4
Servings
709
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  olive oil, divided
  • 2  Cups  thinly sliced shallots
  • 1/2  Teaspoon  kosher salt, divided
  • 1  Tablespoon  white-wine vinegar
  • clove garlic, minced
  • 1  Pound  90 percent lean ground beef
  • 1/2  Cup  shredded sharp Cheddar cheese
  • 1  Cup  arugula
  • hamburger buns, toasted
  • 3  Tablespoons  light mayonnaise

Directions

Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil and swirl to coat. Add shallots and ¼ teaspoon salt and cook for 15 minutes or until golden brown, stirring occasionally. Stir in vinegar and cook 1 minute. Remove from heat and keep warm.

Gently combine the garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a ½-inch-thick patty. Press thumb in the center of each patty, leaving a nickel-sized indentation. Sprinkle evenly with ¼ teaspoon of salt.

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan and swirl to coat. Add the patties, and cook 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons the cheese, cover, and cook 1 minute or until cheese melts.

Place ¼ cup arugula on the bottom ½ of each bun and top with 1 patty and  ¼ of the shallot mixture. Spread about 2 teaspoons mayonnaise on the cut side of the top ½ of each bun and place on top of burgers. 

Nutritional Facts

Total Fat
52g
74%
Sugar
4g
4%
Saturated Fat
23g
96%
Cholesterol
185mg
62%
Carbohydrate, by difference
6g
5%
Protein
54g
100%
Vitamin A, RAE
109µg
16%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
65µg
72%
Calcium, Ca
251mg
25%
Choline, total
191mg
45%
Fiber, total dietary
1g
4%
Folate, total
65µg
16%
Iron, Fe
6mg
33%
Magnesium, Mg
77mg
24%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
678mg
97%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
602mg
40%
Water
190g
7%
Zinc, Zn
12mg
100%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

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