Napa Valley Cabernet Burgers

Napa Valley Cabernet Burgers
Napa Valley Cabernet Burgers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    bottle Cabernet Sauvignon - (750 ml)

  • 1/4

    cup minced shallots

  • 9

    tablespoons unsalted butter room temperature

  • 2

    teaspoons golden brown sugar

  • 1

    tablespoon minced fresh rosemary

  • 1 1/2

    pounds ground beef (15% fat)

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • Vegetable oil as needed

  • 1

    cup coarsely-grated extra-sharp

  • white cheddar cheese - (packed)

  • 4

    squares focaccia - (4 1/2"), halved horizontally

  • 8

    large tomato slices

  • 2

    cups arugula

Directions

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.

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