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Receta Napa Valley Cabernet Burgers
by Global Cookbook

Napa Valley Cabernet Burgers
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  Raciónes: 4

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
  • 1 1/2 lb grnd beef (15% fat)
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  •     Vegetable oil as needed
  • 1 c. coarsely-grated extra-sharp
  •     white cheddar cheese - (packed)
  • 4 sqr focaccia - (4 1/2"), halved horizontally
  • 8 lrg tomato slices
  • 2 c. arugula

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.