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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.

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

the Ingredients

20151023095350 Wtg Redmeat 3

Glaze

  • 480 milliliters cabernet sauvignon
  • 1 tablespoon packed brown sugar

Butter

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

Patties

  • 680 grams ground chuck (80% lean)
  • 60 milliliters cabernet glaze (from above)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
 
  • 4 slices white cheddar cheese
  • 8 slices tomato, each about 12 millimeters thick
  • Extra-virgin olive oil
  • Kosher salt
  • 4 focaccia squares, each about 11 centimeters, cut in half horizontally, or 4 focaccia buns, split
  • 55 grams baby arugula
  • 4 slices thick-cut bacon, cooked

Instructions

  • 01 In a heavy, non-reactive saucepan over medium heat on the stove, combine the wine and brown sugar. Cook until reduced to 120 milliliters, 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 (200º to 260ºC).
  • 04 Mix the patty ingredients, and then gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters) wide in the center 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 (180º 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.
Ingredients
Instructions

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