Napa Valley Cabernet Burgers Recipe

Name: Napa Valley Cabernet Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750 ml) bottle cabernet sauvignon wine; ¼ cup shallot, minced; 9 tablespoons butter, softened; 2 teaspoons light brown sugar; 1 tablespoon fresh rosemary, minced; 1 12 lbs ground beef; 1 teaspoon salt; ½ teaspoon black pepper; vegetable oil; 1 cup white cheddar cheese, shredded; 4 slices focaccia bread, squares cut in half horizontally; 8 slices tomatoes; 2 cups arugula

Servings: persons

1 (750 ml) bottle cabernet sauvignon wine
¼ cup shallot, minced
9 tablespoons butter, softened
2 teaspoons light brown sugar
1 tablespoon fresh rosemary, minced
1 12 lbs ground beef
1 teaspoon salt
½ teaspoon black pepper
vegetable oil
1 cup white cheddar cheese, shredded
4 slices focaccia bread, squares cut in half horizontally
8 slices tomatoes
2 cups arugula

1
Boil wine and shallots in a medium saucepan until reduced to 3/4 cup, about 20 minute.
2
Add 1 Tbs butter and 2 tsp brown sugar and whisk until butter melts and sugar dissolves.
3
Remove from heat.
4
In a small bowl, mix the remaining 8 Tbs butter and the rosemary together; set aside.
5
Heat grill to medium high heat.
6
Mix beef, salt, pepper, and 1/4 cup of the wine-shallot mixture in a large bowl.
7
Form meat into 4 (5-inch) squares or rounds.
8
Grill burgers until brown on bottom, about 3 minute.
9
Turn burgers and brush with wine-shallot mixture.
10
Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 min longer for medium-rare.
11
Sprinkle with cheese after last turn and grill until cheese melts.
12
Spread cut sides of focaccia with the rosemary butter.
13
Grill cut side down, until golden, about 2 minute.
14
Arrange bread, grilled side up, on plates and top the bottom halves with the burgers.
15
Add the tomatoes and arugula cover with the top halves of the focaccia and serve.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (750 ml) bottle cabernet sauvignon wine, ¼ cup shallot, minced, 9 tablespoons butter, softened, 2 teaspoons light brown sugar, and more.

Yes, Napa Valley Cabernet Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Napa Valley Cabernet Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions