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Cabernet Burgers with Rosemary Focaccia

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

Fuel Type:

Serves 4
10 to 14 mins
- Prep Time25 mins
- Grilling Time10 to 14 mins

People
Serves 4
Prep Time
25 mins
Grilling Time
10 to 14 mins

Ingredients

Instructions

the Ingredients

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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

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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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