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; 1/4 cup minced shallots; 9 tablespoons unsalted butter, room temperature; 2 teaspoons golden brown sugar; 1 tablespoon minced fresh rosemary; 1 1/2 pounds ground beef (15% fat); 1 teaspoon salt; 1/2 teaspoon ground black pepper; Vegetable oil; 1 cup (packed) coarsely grated extra-sharp white cheddar cheese; 4 4 1/2-inch squares focaccia, cut horizontally in half; 8 large tomato slices; 2 cups arugula

Servings: persons

1 750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
1 cup (packed) coarsely grated extra-sharp white cheddar cheese
4 4 1/2-inch squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula

1
Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes.
2
Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves.
3
Remove from heat.
4
Mix remaining 8 tablespoons butter and rosemary in small bowl.
5
Set aside.
6
Prepare barbecue (medium-high heat).
7
Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl.
8
Form meat into four 5-inch squares or rounds.
9
Brush grill rack with oil.
10
Grill burgers until brown on bottom, about 3 minutes.
11
Turn burgers and brush with wine-shallot mixture.
12
Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare.
13
Sprinkle with cheese after last turn and grill until cheese melts.
14
Spread cut sides of bread with rosemary butter.
15
Grill, cut side down, until golden, about 2 minutes.
16
Arrange bread, grilled side up, on plates.
17
Top bottom halves with burgers, then tomatoes and arugula.
18
Cover with top halves of bread.

822

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, 1/4 cup minced shallots, 9 tablespoons unsalted butter, room temperature, 2 teaspoons golden 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