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Cabernet Burgers with Rosemary Focaccia

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

Fuel Type:

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    10 to 14 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Redmeat 3

Glaze

  • 2 cups cabernet sauvignon
  • 1 tablespoon packed brown sugar

Butter

  • ¼ cup unsalted butter (½ stick), softened
  • 1 tablespoon minced fresh rosemary leaves

Patties

  • 1½ pound ground chuck (80% lean)
  • ¼ cup 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 baby arugula
  • 4 slices thick-cut bacon, cooked

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • In a small bowl mix the butter and rosemary.

    Related Grill Skills

    Chopping Rosemary
  • Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  • 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.
  • 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.
    Brush the cooking grates clean. Grill the patties over 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.
  • 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.
    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 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 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.

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