Recipe by Rachael Ray
- Makes 4 burgersServings
1 1/2 cups red wine (about 1/2 bottle; such as Valpolicella or Rosso di Montepulciano)
1 shallot, finely chopped
4 cloves garlic, chopped or grated
1 tbsp. (packed) light brown sugar
3 tbsp. butter, cold and cut into small pieces
Kosher salt and coarsely ground black pepper
2 lb. ground beef (80% lean)
1 tbsp. Worcestershire sauce
1 tbsp. olive oil or neutral-flavored oil
4 thick deli-cut slices of fontina or provolone
4 sesame seed burger buns or kaiser rolls, split
Little Gem leaves or hearts of romaine leaves
Thick slices of heirloom tomatoes
1. In a small saucepan, bring the wine, shallot, garlic, and brown sugar to a low rolling boil over medium to medium-high heat, stirring until the sugar is dissolved. Boil until the wine is reduced to about 1/2 cup, about 20 minutes. Remove from heat. Add the butter and whisk until smooth. Season the sauce with kosher salt and pepper.
2. In a medium bowl, season the beef; mix in half of the red wine sauce and the Worcestershire. Form into 4 patties (thinner in the centers for even cooking).
3. Heat a cast-iron skillet over medium to medium-high. Add the oil, one turn of the pan. Cook the patties for about 4 minutes. Turn the patties over and top with the remaining wine sauce, about 1 tbsp. each. Top each patty with 1 slice of cheese. Cover with foil and cook until the cheese melts, 2 to 3 minutes more.
4. Build the burgers with the bun bottoms, lettuce, patties, and tomatoes; season and set the bun tops in place.