Open-faced Gourmet Cabernet Burgers
1 750-ml bottle red wine such as Cabernet Sauvignon, Shiraz or Zinfandel
1/3 cup shallots, minced
2 tablespoons unsalted butter, room temperature
2 teaspoons brown sugar
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
8 thin slices of cheddar cheese
2 tbsp butter
4 1-inch slices of sourdough loaf, cut from the middle of the loaf diagonally
Gently boil wine and shallots in a saucepan until reduced to 3/4 cup, about 20-30 minutes. Remove from heat and add 2 tablespoon butter, brown sugar and herbs; whisk until butter melts and sugar dissolves. Brush sourdough slices with olive oil and sprinkle with salt and pepper.
Heat barbeque to medium-high heat. Combine and mix with your hands beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds, depending on the size of the sourdough slices. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Add the cheese after last turn and grill until cheese melts.
Butter bread slices with 2 tbsp of butter and grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top sourdough with burgers. Add desired toppings. Serve open-faced.
Note: This is the most delicious, flavorful gourmet burger you'll ever eat. I like to use high-quality meat and ground it in our Kitchen Aide mixer.
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