My cousin Laura gave me this recipe a few years ago and we love it for special occasions! These burgers are out of this world, I'm telling y'all!
- 1 750-ml bottle Cabernet Sauvignon (we use two buck chuck)
- 1/4 cup minced shallots
- 9 tablespoons unsalted butter, room temperature
- 2 teaspoons golden brown sugar (we only use one)
- 1 tablespoon minced fresh rosemary
- 1 1/2 pounds ground beef
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (we use slices)
- 4 4 1/2-inch squares focaccia, cut horizontally in half (we use onion buns)
- 8 large tomato slices (we omit)
- 2 cups arugula (we omit)
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 grill (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. 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.