2 cups thinly sliced shallots
1/2 tsp. salt
1 Tbsp. white wine vinegar
4 garlic cloves minced
1 lb. ground beef 90% lean (we will use ground turkey instead)
Salt/Pepper
2 oz. shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2 oz.) hamburger buns toasted
3 Tbsp. light mayonnaise
Heat a nonstick skillet over medium-low heat. Add 2 tsp. oil; swirl to coat. Add shallots and 1/4 tsp. salt; cook 15 min. or until golden brown, stirring occasionally. Stir in vinegar; cook for 1 min. Remove from heat; keep warm.
Gently combine garlic, beef, and some salt & pepper. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2 in.-thick patty. Press a nickle-sized indentation in the center of each patty. Sprinkle evenly with 1/4 tsp. EVOO and remaining 1/4 tsp. salt.
Heat a large cast-iron skillet (or any skillet you desire) over medium-high heat. Add the remaining 1 tsp. EVOO to pan; swirl to coat. Add patties, and cook for 3 min. on each side or until desired degree of doneness. Top each patty with 2 Tbsp. cheese; cover and cook 1 min. or until cheese has melted.
Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and 1/4 shallot mixture. Spread about 2 tsp. mayonnaise on top half of each bun; place on top of burgers.
* Recipe courtesy of Cooking Light, June 2012, p. 80
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