Cabernet Burgers

It has been a while since I posted.  I have no idea why because I have been cooking and photographing.  So needless to say, I have quite a stash for future posts but today I post my favorite.  We had this dish for my birthday dinner last night.  I LOVE these burgers!  The combination of wine, bacon, rosemary, garlic, fresh tomato, ect,ect is just heaven to the taste buds!  Yum.  Try them you will not be sorry.

Cabernet Burgers

Weber's Way to Grill

by: Jamie Purviance

Glaze:
2 cups Cabernet Sauvignon wine
1 Tbsp brown sugar

Patties:
1 1/2 lbs ground chuck (80% lean)
1/4 cup Cabernet glaze (above)
2 tsp kosher salt
1/2 tsp freshly ground black pepper

8 slices ripe tomato, each about 1/2 thick
Extra-virgin olive oil
Kosher salt
Costco garlic rosemary bread (optional but I would use some form of a rosemary bread if possible)
Lettuce or arugula

4 thick slices crisp bacon

In a heavy, non-reactive saucepan over medium heat, combine the wine and  brown sugar.  Cook until reduced to 1/2 cup, 20 to 25 minutes.  Set aside to cool.

Prepare the grill for direct cooking over high heat.  In a large bowl gently combine the patty ingredients and shape into 4 patties of equal size and thickness, about 3/4 inch thick.  With your thumb or the back of the spoon, make a shallow indentation about 1 inch wide in the center of each patty.

Brush the cooking grates clean.  Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, brushing with the glaze every 2 minutes and turning them once when the patties release easily from the grates without sticking.

Lower the temperature of the grill to medium heat. Grill the bread over direct medium heat until nicely done.  Build each burger with lettuce or arugula, a patty, a slice of bacon, and 2 slices of tomato.  Serve warm.