Grilled Hamburger with Tomato Mostarda, Arugula, and Blue Cheese


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)

  1. 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.
  2. 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.
  3. 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.)
  4. 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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