Napa Cabernet Burgers

Napa Cabernet Burgers

  • Ground Beef
    PRODUCT

  • Skillet
    COOKING

The union of bottle and beef is a flavor pairing for the ages. The juicy, smoky taste of a perfectly Q’d burger, washed down with the dark fruits and peppery notes of an aromatic cab—it’s more than enough to get mouths watering and stomachs growlin’.

But what if…and here us out on this one…you merged both indulgences into one bolder-than-life burger? Well, we happen to hold just the recipe near and dear to our hungry little hearts, and it’s a mighty fine choice for the nights you want to uncork some serious sizzle on the grill. We won’t spoil too much, but let’s just say this recipe really shines with the addition of crisp, rustic ciabatta in place of a plain old bun. Now that’s something to “cheers” to.

  • 15 Minutes
    PREP TIME

  • 30 Minutes
    COOK TIME

  • 45 Minutes
    TOTAL TIME

  • 4
    SERVINGS

Ingredients


  • 1 (750-ml) bottle Cabernet Sauvignon
  • 1/4 cup minced shallots
  • 9 Tbsp. unsalted butter, room temperature
  • 2 tsp. golden brown sugar
  • 1 Tbsp. minced fresh rosemary
  • 1 ½ lb. SunFed Ranch Ground Beef (10% fat)
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • Vegetable oil
  • 1 cup (packed) coarsely grated extra-sharp white cheddar cheese
  • 4 ciabatta buns, cut horizontally in half
  • 8 large tomato slices
  • 2 cups arugula

Instructions


  1. Boil wine and shallots in a medium saucepan until reduced to 3/4 cup; about 20 minutes.
  2. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
  3. Prepare barbecue to medium-high heat. Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in a bowl. Form meat into four 5-inch squares or rounds.
  4. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture.
  5. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
  6. Spread cut sides of bread with rosemary butter. Grill cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
  7. Find yourself fallin’ for this burger the moment you sink your teeth in.


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