These burgers are a hit at any bbq. You will be asked by many to share the recipe! You can use organic beef or bison for this recipe. Both have an amazing clean flavor. As always use as many organic ingredients as you can find for optimum flavor and health benefits.
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
Blue cheese - enough for four slices, one per hamburger
4 organic hamburger buns
8 large vine ripened tomato slices
2 cups arugula
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 round burgers. 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: Make the burger patties a day ahead for maximum flavor, and grill before serving.