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Ingredientes
- 1 bot Cabernet Sauvignon - (750 ml)
- 1/4 c. chopped shallots
- 9 Tbsp. unsalted butter room temperature
- 2 tsp golden sugar
- 1 Tbsp. chopped fresh rosemary
- 1Â 1/2 lb grnd beef (15% fat)
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- Â Â Vegetable oil as needed
- 1 c. coarsely-grated extra-sharp
- Â Â white cheddar cheese - (packed)
- 4 sqr focaccia - (4 1/2"), halved horizontally
- 8 lrg tomato slices
- 2 c. arugula
Direcciones
- Boil wine and shallots in medium saucepan till reduced to 3/4 c., about 20 min. Add in 1 Tbsp. butter and brown sugar; whisk till butter melts and sugar dissolves. Remove from heat. Mix remaining 8 Tbsp. butter and rosemary in small bowl. Set aside.
- Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 c. wine-shallot mix in bowl. Form meat into four 5-inch squares or possibly rounds. Brush grill rack with oil. Grill burgers till brown on bottom, about 3 min. Turn burgers and brush with wine-shallot mix. Continue grilling burgers till cooked to desired doneness, turning and brushing occasionally with wine-shallot mix, about 4 min longer for medium-rare. Sprinkle with cheese after last turn and grill till cheese melts.
- Spread cut sides of bread with rosemary butter. Grill, cut-side down, till golden brown, about 2 min. Arrange bread, grilled-side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 669g | |
| Recipe makes 4 servings | |
| Calories 813 | |
| Calories from Fat 517 | 64% |
| Total Fat 58.11g | 73% |
| Saturated Fat 29.64g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 745mg | 31% |
| Potassium 1280mg | 37% |
| Total Carbs 19.76g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 10.44g | 7% |
| Protein 34.97g | 56% |
