Napa Valley Cabernet Burgers

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Ingredients

Instructions

  1. Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes.
  2. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat.
  3. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
  4. Prepare barbecue (medium-high heat).
  5. Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl.
  6. Form meat into four 5-inch squares or rounds.
  7. Brush grill rack with oil.
  8. Grill burgers until brown on bottom, about 3 minutes.
  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 minutes longer for medium-rare.
  11. Sprinkle with cheese after last turn and grill until cheese melts.
  12. Spread cut sides of bread with rosemary butter.
  13. Grill, cut side down, until golden, about 2 minutes.
  14. Arrange bread, grilled side up, on plates.
  15. Top bottom halves with burgers, then tomatoes and arugula.
  16. Cover with top halves of bread.

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