Napa Valley Cabernet Burgers

Recipe Ingredients

1		Cabernet Sauvignon - (750 ml)
1/4 cup	23g / 0.8oz	Minced shallots
9 tablespoons	135ml	Unsalted butter - room temperature
2 teaspoons	10ml	Golden brown sugar
1 tablespoon	15ml	Minced fresh rosemary
1 1/2 lbs	681g / 24oz	Ground beef (15% fat)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Vegetable oil - as needed
1 cup	237ml	Coarsely-grated extra-sharp
		White cheddar cheese - (packed)
4		Focaccia - (4 1/2"), halved horizontally
8		Tomato slices (large)
2 cups	474ml	Arugula

Recipe Instructions

Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.

Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.

Spread cut sides of bread with rosemary butter. Grill, cut-side down, until golden, about 2 minutes. Arrange bread, grilled-side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.

This recipe yields 4 servings.

Source:
Bon Appetit, July 2003

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