Napa Valley Cabernet Burgers

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (750 ml) bottle cabernet sauvignon wine
• 1/4 cup shallot, minced
• 9 tablespoons butter, softened
• 2 teaspoons light brown sugar
• 1 tablespoon fresh rosemary, minced
• 1 1/2 lbs ground beef
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• vegetable oil
• 1 cup cheddar cheese, shredded
• 4 slices focaccia bread, squares cut in half horizontally
• 8 slices tomatoes
• 2 cups arugula

Recipe

• 1 boil wine and shallots in a medium saucepan until reduced to 3/4 cup, about 20 minute.
• 2 add 1 tbs butter and 2 tsp brown sugar and whisk until butter melts and sugar dissolves.
• 3 remove from heat.
• 4 in a small bowl, mix the remaining 8 tbs butter and the rosemary together; set aside.
• 5 heat grill to medium high heat.
• 6 mix beef, salt, pepper, and 1/4 cup of the wine-shallot mixture in a large bowl.
• 7 form meat into 4 (5-inch) squares or rounds.
• 8 grill burgers until brown on bottom, about 3 minute.
• 9 turn burgers and brush with wine-shallot mixture.
• 10 continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 min longer for medium-rare.
• 11 sprinkle with cheese after last turn and grill until cheese melts.
• 12 spread cut sides of focaccia with the rosemary butter.
• 13 grill cut side down, until golden, about 2 minute.
• 14 arrange bread, grilled side up, on plates and top the bottom halves with the burgers.
• 15 add the tomatoes and arugula cover with the top halves of the focaccia and serve.