Fall in Alabama means football. And nothing brings together friends and family for a football weekend quite like a tailgate at the lake. Try this new take on an old classic from our friends at Birmingham-based Cooking Light magazine.
Cheddar Cheeseburgers with Caramelized Shallots
Tender, golden shallots lend a lovely sweetness to this classic burger.
Yield: Serves 4 (serving size: 1 burger)
Total time: 38 minutes
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 percent 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
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 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.
Fat 17.7 g
Satfat 6.1 g
Monofat 5.4 g
Polyfat 2.9 g
Protein 31.1 g
Carbohydrate 31.7 g
Fiber 8.1 g
Cholesterol 77 mg
Iron 2.2 mg
Sodium 654 mg
Calcium 113 mg
For more great, healthy and fresh recipes for your lakeside weekends, visit CookingLight.com.