Cabernet Burgers with Rosemary Focaccia | Red Meat Recipes | Weber Grills | Weber US

Name: Cabernet Burgers with Rosemary Focaccia | Red Meat Recipes | Weber Grills | Weber US
Ingredients: 2 cups/480 milliliters cabernet sauvignon; 1 tablespoon packed brown sugar; ¼ cup/55 grams unsalted butter (½ stick), softened; 1 tablespoon minced fresh rosemary leaves; 1½ pound/680 grams ground chuck (80% lean); ¼ cup/60 milliliters cabernet glaze (from above); 2 teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 4 slices white cheddar cheese; 8 slices tomato, each about ½ inch thick; Extra-virgin olive oil; Kosher salt; 4 focaccia squares, each about 4½ inches, cut in half horizontally, or 4 focaccia buns, split; 2 cups/55 grams baby arugula; 4 slices thick-cut bacon, cooked

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Ingredients

2 cups/480 milliliters cabernet sauvignon
1 tablespoon packed brown sugar
¼ cup/55 grams unsalted butter (½ stick), softened
1 tablespoon minced fresh rosemary leaves
1½ pound/680 grams ground chuck (80% lean)
¼ cup/60 milliliters cabernet glaze (from above)
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 slices white cheddar cheese
8 slices tomato, each about ½ inch thick
Extra-virgin olive oil
Kosher salt
4 focaccia squares, each about 4½ inches, cut in half horizontally, or 4 focaccia buns, split
2 cups/55 grams baby arugula
4 slices thick-cut bacon, cooked