Recipe from Weber's Way to Grill™ by Jamie Purviance
Cabernet Burgers with Rosemary Focaccia
People
Serves 4
Prep Time
25 mins
Grilling Time
10 to 14 mins
- People
- Serves 4
- Prep Time
- 25 mins
- Grilling Time
- 10 to 14 mins
the Ingredients
Glaze
- 2 cups / 480 milliliters cabernet sauvignon
- 1 tablespoon packed brown sugar
Butter
- ¼ cup / 55 grams unsalted butter (½ stick), softened
- 1 tablespoon minced fresh rosemary leaves
Patties
- 1½ pound / 680 grams ground chuck (80% lean)
- ¼ cup / 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 ½ inch thick
- Extra-virgin olive oil
- Kosher salt
- 4 focaccia squares, each about 4½ inches, cut in half horizontally, or 4 focaccia buns, split
- 2 cups / 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 ½ cup, 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 (400° to 500°F).
- 04 Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch) 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 (350° to 450°F). 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.
the Ingredients
Glaze
- 2 cups / 480 milliliters cabernet sauvignon
- 1 tablespoon packed brown sugar
Butter
- ¼ cup / 55 grams unsalted butter (½ stick), softened
- 1 tablespoon minced fresh rosemary leaves
Patties
- 1½ pound / 680 grams ground chuck (80% lean)
- ¼ cup / 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 ½ inch thick
- Extra-virgin olive oil
- Kosher salt
- 4 focaccia squares, each about 4½ inches, cut in half horizontally, or 4 focaccia buns, split
- 2 cups / 55 grams baby arugula
- 4 slices thick-cut bacon, cooked
