Makes 6 burgers
If you don’t like blue cheese, Lyon suggests trying this recipe with aged cheddar. Use organic, grass-fed beef if possible.
1½ lbs. ground beef (chuck), 82% lean
1 medium shallot, peeled and finely chopped (3 Tbs.)
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
4 oz. crumbled blue cheese, divided
2 oz. arugula, rinsed and dried
6 hamburger buns
1 recipe homemade tomato mostarda (see right)
- Heat grill to medium-high. Once hot, clean grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat grill rack.
- In large bowl, gently mix to combine meat, shallot, salt, and pepper. Do not overmix. Form into 6 patties; using your thumb or the back of a tablespoon, gently press into the middle of each burger. This small indentation will ensure that the center doesn’t puff up as the burger cooks.
- For medium-rare burgers: Grill patties 3 minutes on one side, with grill lid closed, until nicely colored. Flip patties, close lid, and cook 3 minutes more on the second side. Transfer to sheet pan to rest. (Adjust cooking times per side for desired doneness.)
- While burgers are resting, place hamburger buns face down on grill until lightly toasted. Assemble burgers, adding mostarda, cheese, and arugula to taste.
per burger (with Mostarda): 483 cal; 30g pro; 21g total fat (9g sat fat); 42g carb; 84mg chol; 1628mg sod; 3g fiber; 19g sugars
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