Ingredients Instructions

Glaze

2 cups cabernet sauvignon 1 tablespoons packed brown sugar

Butter

1/4 cups unsalted butter (½ stick), softened 1 tablespoons minced fresh rosemary leaves

Patties

1 1/2 pounds ground chuck (80% lean) 1/4 cups cabernet glaze (from above) 2 teaspoons kosher salt 1/2 teaspoons 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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1. 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.
2. In a small bowl mix the butter and rosemary.
3. Prepare the grill for direct cooking over medium-high heat (400° to 500°F) .
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.