Makes 4 servings. Difficulty
For the Scallion Paste: 4 scallions, minced 2 garlic cloves, minced 1/2 jalapeño pepper, seeded and minced 1/2 teaspoon lemon zest 2 Tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
1-1/2 pounds ground beef Salt and freshly ground black pepper 4 oz. Fontina cheese, cut into 4 slices 2 Tablespoons olive oil 1/4 cup mayonnaise 1 tomato, sliced 1 large handful arugula 4 slices of red onion
In a small bowl, combine the scallions with the garlic, jalapeño and lemon zest. Season with salt and freshly ground black pepper. Set aside.
Prepare the grill. Season the ground beef with salt and freshly ground black pepper. Form into 8 4-inch patties (keeping them rather thin). Top 4 of the patties with a slice of Fontina cheese and a scant tablespoon of the scallion mixture. Top with the 4 remaining patties, pinching the edges together to seal.
Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes total for medium rare.
Meanwhile, mix the mayonnaise with the remaining scallion mixture in a small bowl.
When the burgers are done, lay a small handful of arugula on a serving plate and top with the grilled burger. Top with the scallion mayonnaise, a tomato slice, and a slice of red onion. Garnish with chives or scallions if desired.