NewmanCabernet Burger w Rosemary Butter
1 750 ml bottle of sutter home cabernet sauv
6 tbs unsalted butter
1.5 lbs of ground burger (85% lean)
roasted garlic powder
lettuce freshly shredded
white cheddar cheese
-mince 3 shallots and combine in saucepan with entire bottle of sutter home cabernet sauv -over high heat reduce cabernet and shallot mix down to 3/4 of a cup. -add one and 1/2 tablespoons of butter to the wine reduction, stir until dissolved. remove from heat. -in separate bowl, knead together the 1.5 lbs of beef, 2/3 of the wine/ shallot/ butter reduction sauce (make sure you get most of the shallots!), 1/2 tbl of the roasted garlic powder, one tsp of pepper and 2 tsps of salt. set to side. -finely chop one sprig of fresh rosemery and put in small saucepan with remaining 4.5 tbs of butter. simmer over low heat until dissolved. stir to allow rosemary flavor to diffuse. -pack together slightly more than a 1/4 lb patties (keep them on the thicker side) -cut thick focaccia into 3 inch squares. then slice sideways into 2 halfs (as you would a bagel). brush top 1/2 (cut side) with rosemary butter. -grill patties over REAL charcoal for 3 minutes. brush with remaining 1/3 of the reduction sauce. flip and continue to cook until desired doneness (medium is best). garnish with shredded white cheddar…allow to melt. -at the same time, lightly toast on the grill your BUTTERED half of the foccacia (butter side down–DO NOT ALLOW TO BURN). -make sandwich. add one leaf of lettuce and one slice of tomato if desired. -NO KETCHUP. NO MUSTARD. NO MAYO. -eat!!!