Wine Varietal: Cabernet Sauvignon
When travelling, one of my greatest pleasures is experiencing regional flavors.With a world of ingredients easily available in just about every local market, these flavors of the world can become great “local” American burngers!
2 c. Sutter Home Cabernet Sauvignon
1/2 c. minced shallots
12 T. butter, divided
1 T. golden brown sugar
4 oz. button mushrooms, chopped
2 T fresh rosemary, chopped
2 lbs. ground beef (15% fat)
1-1/2 t. salt
1 t. fresh ground pepper
1-1/2 c. grated extra sharp cheddar cheese
6 4-1/2 inch square ciabatta rolls
12 tomato slices
2 c. crisp curly leaf lettuce
Melt 1 T. butter in saucepan over medium high grill heat. Add shallots to melted butter and saute until softened, about 3 mins. Add wine, turn grill heat to high. Bring to a boil and cook until reduced by half, about 8 mins. Remove from heat. Add 1 T. butter and brown sugar; whisk until butter melts and sugar dissolves.
Saute mushrooms in 1 T butter over medium high grill heat until softened but not browned, about 4 mins.
Chop rosemary. Mix with remaining butter. Set aside.
Mix beef, salt, pepper, mushrooms and 1/2 c. wine-shallot mixture. Form meat into 6 square patties. Grill burgers, brushing with wine-shallot mixture, for 3 mins. Turn burgers and brush with more wine-shallot mixture. Continue grilling to desired doneness, about 3 mins longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese is melted.
Cut rolls in half horizontally. Spread cut slices with rosemary butter. Grill, cut side down, until golden, about 2 mins. Arrange bread, grilled side up, on plates. top bottom halves with burger, then tomatoes and curly leaf lettuce.