When I started planning for the Drumstick summer celebration from Monday’s post, I decided on the menu immediately and was so excited! The theme was going to be a Mexican twist on summer barbecue favorites. It was, until I received the most recent issue of Cooking Light and saw the Cheddar Cheeseburger with Caramelized Shallots. These looked so good, I shifted the menu to a more traditional barbecue.
These burgers are delicious, garlicky, and combined with the sharp cheddar, caramelized shallots and arugula, all result in one amazing burger! I prepared the patties the night before, which helped intensify the garlic flavor. Since we’re working with very lean beef, it is important not to overhandle the beef for the risk of it becoming tough/dry. Cooking Light shared a helpful tip for working with leaner ground beef: when mixing the garlic and beef, use a [silicone] spatula, instead of your hands, so the heat from your hands won’t melt away the little fat there is. It worked quite well, and the result was a perfect “lean-er” burger. I enjoyed mine plain, while Mike and my dad enjoyed theirs with some ketchup.
With grilling season upon us, these Cheddar Cheeseburgers with Caramelized Shallots are definitely a must-make!
- 1 pound ground beef, 92% lean
- 3 garlic cloves, minced
- ½ teaspoon salt, divided
- 1 tablespoon white wine vinegar
- 2 teaspoons olive oil
- 2 cups thinly sliced shallots (about 2-3 large shallots)
- 2 ounces sharp cheddar cheese, shredded (about ½ cup)
- 1 cup baby arugula
- 4 hamburger buns, toasted (I used onion buns from a local bakery)
- Ketchup (optional, for topping)
- Mayonnaise (optional, for topping)
- Prepare burger: Using a silicone spatula, gently combine beef and garlic. (Be careful not to over-handle meat).
- Divide beef into 4 equal portions, shaping into a ½" think patty. Press a small indentation in the center of each burger. Sprinkle evenly with ¼ teaspoon salt. Refrigerate until ready to cook.
- Caramelize shallots: Meanwhile, heat 2 teaspoons oil in a nonstick skillet over medium-low heat. Add shallots and ¼ teaspoon salt; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in vinegar, cook for an additional minute and the remove from heat. Keep warm.
- Grill burger: Preheat grill to medium-high heat. If needed, spray grate with grilling cooking spray or rub with oil. Cook for approximately 3 minutes per side, or to desired doneness. Top each burger with 2 tablespoons cheese and cook for 1 minute, or until cheese melts.
- Assemble: Place ¼ cup arugula on bottom half of bun; top 1 burger and ¼ of the shallots. If desired, spread ketchup or mayonnaise (or desired topping) on top half of buns, and place on top of burgers. Enjoy!
Source: Cooking Light, June 2012
