8 ratings

Cheddar Cheeseburger With Caramelized Shallots

Could this be the perfect cheeseburger recipe?

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


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.