Napa Valley Cabernet Burgers |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My mom is taking me to Sonoma for my birthday this year. I found this recipe and plan to make it for my DH before I go, so he too can experience a taste of the cuisine. I have not made this yet, and will edit/update when I do. From BonAppetit July 2003 Ingredients:
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 white cheddar cheese, shredded |
4 slices focaccia bread, squares cut in half horizontally |
8 slices tomatoes |
2 cups arugula |
Directions:
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.
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