Cheddar Cheeseburgers with Caramelized Onions

We had burgers two nights in a row. Yesterday, I got a coupon in my email for a free burger at Ruby Tuesdays. Ben and I love the triple prime burgers there. They’re so yummy, but one of those burgers is 31 points. Yikes! A good thing, I only ate half of the burger.  We only do that about once a month though, that is, go and indulge in a fatty burger like that. Yumm….I’m surprised my blood pressure was still low this morning when I tested it, believe the running is helping with that part.:)

This was a good gourmet burger and lived up to it’s name. I think from now on, whenever we have burgers I’ll have to make some caramelized onions to put on top of them. Have you noticed lately I’ve been on a caramelized onion kick? I also made an avocado orange salad to go a long with this and that was delicious. Who knew avocado and orange would go so well together?  I almost felt like putting that salad on top of this burger instead of lettuce.

 

Recipe adapted from Cooking Light

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Nutrition Info
Calories: 370, Fat 17.7g, Carbohydrates: 31.7g, Fiber 8.1g, Protein: 31.1g
Servings: 4
Points Plus for burger: 9
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.

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