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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Cabernet Burgers with Rosemary Focaccia

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    10 to 14 min.

Serves 4
Prep Time
25 min.
Grilling Time
10 to 14 min.

the Ingredients

20151023095350 Wtg Redmeat 3


  • 480 millilitres cabernet sauvignon
  • 1 tablespoon packed brown sugar


  • 55 grams unsalted butter (½ stick), softened
  • 1 tablespoon minced fresh rosemary leaves


  • 680 grams ground chuck (80% lean)
  • 60 millilitres cabernet glaze (from above)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 slices of white cheddar cheese
  • 8 tomato slices, each about 1 centimetre thick
  • Extra-virgin olive oil
  • Kosher salt
  • 4 focaccia squares, each about 10 centimetres, cut in half horizontally, or 4 focaccia buns, split
  • 55 grams baby arugula
  • 4 thick-cut bacon slices, cooked


  • 01 In a heavy, non-reactive saucepan over medium heat on the stove, combine the wine and brown sugar. Cook until reduced to 120 millilitres, 20 to 25 minutes. Set aside to cool completely.
  • 02 In a small bowl mix the butter and rosemary.
  • 03 Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
  • 04 Mix the patty ingredients and then gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres) wide in the centre of the patties to keep them from forming a dome as they cook. Refrigerate until ready to grill.
  • 05 Brush the cooking grates clean. Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, brushing with the remaining glaze every 2 minutes and turning them once when the patties release easily from the grate without sticking. During the last minute of cooking time, place a slice of cheese on each patty to melt. Remove from the grill.
  • 06 Lower the temperature of the grill to medium heat (180ºC to 230ºC). Brush the tomato slices with oil, season with salt and grill over direct medium heat until softened, about 2 minutes, turning once. Remove from the grill. Spread the cut side of the focaccia with the rosemary butter and grill over direct medium heat, cut-side down, until lightly toasted, about 1 minute. Build each burger on the focaccia with arugula, a patty, a slice of bacon and two slices of tomato. Serve warm.