Napa Valley Cabernet Burgers

Ingredients

• 2 cups arugula 
• 750 ml wine 
• 1 cup coarsely cheddar cheese white extra-sharp packed grated ()
• 18 inch flour 
• 1 tablespoon rosemary fresh minced
• 2 teaspoons brown sugar 
• 1.5 pounds ground beef 15% ( fat)
• 0.5 teaspoon ground pepper black
• 1 teaspoon salt 
• 0.3 cup shallots minced
• 8 large tomatoes 
• 9 tablespoons butter unsalted room temperature
• 4 servings vegetable oil 

Equipment

• bowl
• sauce pan
• whisk
• grill

Directions

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. Set aside.
5. Prepare barbecue (medium-high heat).
6. Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds.
7. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare.
8. Sprinkle with cheese after last turn and grill until cheese melts.
9. Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.