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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 |
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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
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. 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.
Makes 4 servings. |
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