Napa Valley Cabernet Burgers

• 1 750-ml bottle Cabernet Sauvignon
• 1/4 cup minced shallots
• 9 tablespoons unsalted butter, room temperature
• 2 teaspoons golden brown sugar
• 1 tablespoon minced fresh rosemary
• 1 1/2 pounds ground beef (15% fat)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Vegetable oil
• 1 cup (packed) coarsely grated extra-sharp white cheddar cheese
• 4 4 1/2-inch squares focaccia, cut horizontally in half
• 8 large tomato slices
• 2 cups arugula

1. Boil wine and shallots in 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.
3. Remove from heat.
4. Mix remaining 8 tablespoons butter and rosemary in small bowl.
5. Set aside.
6. Prepare barbecue (medium-high heat).
7. Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl.
8. Form meat into four 5-inch squares or rounds.
9. Brush grill rack with oil.
10. Grill burgers until brown on bottom, about 3 minutes.
11. Turn burgers and brush with wine-shallot mixture.
12. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare.
13. Sprinkle with cheese after last turn and grill until cheese melts.
14. Spread cut sides of bread with rosemary butter.
15. Grill, cut side down, until golden, about 2 minutes.
16. Arrange bread, grilled side up, on plates.
17. Top bottom halves with burgers, then tomatoes and arugula.
18. Cover with top halves of bread.

shallots, unsalted butter, golden brown sugar, fresh rosemary, ground beef, salt, ground black pepper, vegetable oil, cheddar cheese, focaccia, tomato, arugula

Taken from www.epicurious.com/recipes/food/views/napa-valley-cabernet-burgers-108303 (may not work)