Your weekend splurge cheeseburger made over into a responsible weeknight meal

Sometimes the way we talk about food, you’d think our choices are between junk food that’s detrimental to our life or clean eats so healthful they practically turn us into an immortal goddess. The truth is, there’s a whole lot of in-between. And if you know a few tricks, you can enjoy some of your favorite foods without feeling like you’ve blown your health goals.

The best-tasting burgers are juicy, flavorful and usually packed with grease and fat, but they don’t have to be. Indulge on this deliciously improved cheeseburger from new cookbook Amazing Recipe Makeovers without sacrificing flavor or harboring post-meal regrets. The shallots give the classic burger a sweet twist, and the lean ground beef and light mayonnaise quickly and easily cut the fat and calories.

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Amazing Recipe Makeovers
Image: Oxmoore House

Cheddar cheeseburgers with caramelized shallots recipe

Classic cheeseburgers ordinarily have 740 calories per serving, 16 grams of saturated fat, 930 milligrams of sodium and 6 grams of sugar.

This makeover recipe has 370 calories per serving, 6.1 grams of saturated fat, 654 milligrams of sodium and 1 gram of sugar.

Serves 4 (serving size: 1 burger)

Total time: 38 minutes

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  • 1 tablespoon olive oil, divided
  • 2 cups thinly sliced shallots
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon white wine vinegar
  • 1 pound ground sirloin
  • 2 garlic cloves, minced
  • 2 ounces sharp cheddar cheese, shredded (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 of oil, and swirl to coat. Add the shallots and 1/4 teaspoon of salt, and cook for 15 minutes or until golden brown, stirring occasionally. Stir in the vinegar, and cook for 1 minute. Remove from the heat. Keep warm.
  2. Gently combine the beef and garlic. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-size indentation in the center of each patty. Sprinkle with the remaining 1/4 teaspoon of salt.
  3. Heat a large, cast-iron skillet over medium-high heat. Add 1 teaspoon of oil, and swirl to coat. Add the patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each with 2 tablespoons of cheese, cover, and cook for 1 minute or until the cheese melts.
  4. Place 1/4 cup of arugula on the bottom half of each bun. Top with 1 patty and 1/4 of the shallots. Spread about 2 teaspoons of mayonnaise on the top half of each bun, and place on the tops of the burgers.

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