CABERNET BURGERS

CABERNET BURGERS Serves 4

1 (750 ml) btl Cabernet Sauvignon
1/4 cup minced shallots
9 Tbsp unsalted butter, room temperature
2 tsp golden brown sugar
1 Tbsp minced fresh rosemary
1 1/2 lbs (15% fat) ground beef
1 tsp salt
1/2 tsp 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

Boil wine and shallot in medium saucepan until reduced to 3/4 cup, about 20 min. Add 1 Tbsp butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat.

Mix remaining 8 Tbsp butter and rosemary in small bowl. Set aside.

Prepare barbecue (medium high heat).

Mix beef, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares.

Brush grill rack with oil. Grill burgers until brown on bottom, about 3 min. Turn burgers and brush with wine-shallot mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 min longer for medium rare. Sprinkle with cheese after last turn and grill until cheese melts.

Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 min. Arrange bread, grilled side up, on plates.
Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.