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Napa Valley Cabernet Burgers |
Submitted By:
Kristina |
| Date/Time :
January-25-2006, 17:43:00 |
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Ingredients: 1 750-ml bottle Cabernet Sauvignon, 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 ground black pepper, Vegetable oil, 1 cup (packed) coarsely grated extra-sharp white cheddar cheese, 4 4 1/2-inch squares focaccia, cut horizontally in half. 8 large tomato slices, 2 cups arugula. Preparation: 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 patties using BurgerMate. 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 bun. |
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