Cheddar Cheeseburgers with Carmelized Shallots

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• 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 

Directions:

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.

David Bonom, Cooking Light
JUNE 2012