Cheddar Cheeseburgers with Caramelized Shallots

This was on odd recipe.  It looked easy enough, it tasted good, but it just seemed too much for a burger.  I think I have lost my mind.  I liked them (D made them) but I don't think we would have again.

I don't know how to explain it.  It just seemed like it was trying too hard.  I think I would have been happy with some ketchup and American Cheese.

Cheddar Cheeseburgers with Caramelized Shallots

Tender, golden shallots lend a lovely sweetness to this classic cheeseburger.

Yield: Serves 4 (serving size: 1 burger)
Hands-on: 38 Minutes
Total: 38 Minutes

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

Preparation
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. 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. 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. 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.

Nutritional Information
Calories: 370; Fat: 17.7g; Saturated fat: 6.1g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 2.9g; Protein: 31.1g; Carbohydrate: 31.7g; Fiber: 8.1g; Cholesterol: 77mg; Iron: 2.2mg; Sodium: 654mg; Calcium: 113mg

Cooking Light JUNE 2012