This might just be the best burger I have ever had! Very easy to do and a really special recipe! The secret is the Cabernet and shallot mixture that is absorbed into the ground beef and the buns are slathered with rosemary butter and then there’s the melted fontina cheese! This is one unforgettable burger!
Author: Ruth Guerri
Recipe type: Burgers
- 1 bottle of Cabernet Sauvignon
- ¼ C of minced shallots
- 1 Tbs of butter, room temperature
- 2 tsp of brown sugar
- 8 Tbs of softened butter
- Pinch of salt and pepper
- 1 Tbs of fresh rosemary, finely chopped
- 1½ lbs of ground beef
- 1 tsp of salt
- ½ tsp of black pepper
- ¼ tsp of of granulated garlic
- 1 cup of Fontina or very sharp Cheddar cheese, shredded or grated
- 4 large burger buns or square focaccia buns cut in half
- 4 slices of tomato
- 2 cups of arugula
- Boil wine and shallots in a saucepan until reduced to ¾ cup, about 30-35 minutes. Add 1 Tbs butter and the brown sugar, whisk until the butter melts and the sugar is dissolved. Remove from the heat and cool completely.
- Stir together 8 Tbs of butter, a pinch of salt & pepper and the rosemary in a bowl and set aside.
- Prepare your grill, then mix the ground beef, 1 tsp of salt, ½ tsp of pepper, ¼ tsp of granulated garlic and ¼ cup of the wine/ shallot mixture in large bowl, mix well.
- Shape into 4 patties. Using your thumb, make an indentation on the top of each burger. Brush the grill with oil and grill the burgers for 3 to 4 minutes on one side, flip and brush with some of the wine/shallot sauce and grill another 3 minutes for medium rare.
- Add cheese and close the lid to melt. Remove from the grill and keep warm.
- Spread the buns with rosemary butter and grill them for about 2 minutes.
- Time to assemble, place a burger on the bottom of each bun, top with the tomato slices and the arugula, then put the lid on! Serve with creamy Dijon if desired. Have fun!