Bon Appetit/July 2003

Napa Valley Cabernet Burgers
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 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.
2 Prepare barbeue (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. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Combine 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.
3 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.

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