Serves 4
Ingredients:
1 750-ml bottle organic Cabernet Sauvignon
1/4 cup minced shallots
1 tablespoon unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
2 pounds ground organic beef
1 teaspoon salt
1/2 teaspoon ground black pepper
Olive oil
Blue cheese - enough for four slices, one per hamburger
4 organic hamburger buns
8 large vine ripened tomato slices
2 cups arugula
Method:
Boil wine, shallots, rosemary and thyme in a medium saucepan until reduced to 3/4 cup, about 20 minutes. Remove from heat. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves.
Prepare barbecue (medium-high heat). Mix beef, salt, and pepper, and 1/4 cup wine, shallot, rosemary mixture in bowl. Form meat into four 5-inch rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine, shallot, rosemary, thyme mixture. Continue grilling burgers until cooked to desired doneness, brushing occasionally with wine mixture, about 4 minutes longer for medium-rare. Place slice of blue cheese on burger after last turn and grill until cheese melts.
Grill buns, cut side down, until golden, about 2 minutes. Arrange bread grilled side up on plates. Top bottom halves of buns with burgers, then tomatoes and arugula. Cover with top halves of buns.
Chef's tip: These burgers are always a hit at any bbq. People have asked me on repeated occasions for this recipe. The organic beef has an amazing clean flavor. I highly recommend it if you have access to it. As always use as many organic ingredients as you can find for optimum flavor and health benefits.
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