Instructions

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

  Related Grill Skills

  Chopping Rosemary
• Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
• 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.
• 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.
• 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.
  Lower the temperature of the grill to medium heat (180ºC to 230ºC). 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.