Cheddar Cheeseburger With Caramelized Shallots

Staff Writer
Cheddar Cheeseburger With Caramelized Shallots
cheeseburger
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
502
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
  • 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

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. 

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.

Nutritional Facts

Total Fat
25g
38%
Sugar
10g
N/A
Saturated Fat
9g
43%
Cholesterol
88mg
29%
Protein
33g
65%
Carbs
36g
12%
Vitamin A
48µg
5%
Vitamin B12
3µg
45%
Vitamin B6
0.8mg
37.7%
Vitamin C
8mg
14%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
8%
Vitamin K
13µg
17%
Calcium
222mg
22%
Fiber
4g
14%
Folate (food)
53µg
N/A
Folate equivalent (total)
114µg
29%
Folic acid
36µg
N/A
Iron
5mg
28%
Magnesium
56mg
14%
Monounsaturated
10g
N/A
Niacin (B3)
8mg
40%
Phosphorus
373mg
53%
Polyunsaturated
4g
N/A
Potassium
727mg
21%
Riboflavin (B2)
0.3mg
20.2%
Sodium
637mg
27%
Thiamin (B1)
0.4mg
25%
Trans
0.8g
N/A
Zinc
7mg
44%

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