Cheddar Cheeseburgers with Caramelized Shallots

Cheddar Cheeseburgers with Caramelized Shallots

When it is too cold outside to grill, this is the perfect way to have a nice, juicy burger. Two cups may seem like a lot of shallots, but they really shrink down when you cook them.
Course Main Course
Servings 4


  • 1 Tablespoon olive oil, divided
  • 2 cups thinly sliced shallots
  • ½ teaspoon kosher salt divided
  • 1 Tablespoon white wine vinegar
  • 2 garlic cloves minced
  • 1 lb. 90% lean ground beef
  • ½ cup shredded sharp cheddar cheese
  • 1 cup baby arugula
  • 4 hamburger buns toasted
  • 3 Tablespoons mayonnaise


  • Heat a nonstick skillet over medium-low heat.  Add 2 teaspoons oil; swirl to coat.            
  • Add shallots and ¼ teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally.
  • Stir in vinegar; cook 1 minute.  Remove from heat; keep warm.
  • Gently combine garlic and beef.
  • Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2" thick patty.  Press a nickel-sized indentation in the center of each patty.  Sprinkle evenly with the remaining ¼ 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 ¼ cup arugula on bottom half of each bun; top with 1 patty and ¼ of shallots.
  • Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.


Recipe from Cooking Light Magazine.