|1||750-ml bottle Cabernet Sauvignon|
|¼ cup||Minced shallots|
|1 - 2 teaspoons||Minced fresh rosemary|
|6 Tablespoons||Unsalted butter, room temperature|
|2 teaspoons||Golden brown sugar|
|1 clove||Garlic, minced|
|1- ½ pounds||Ground beef|
|1 cup (6 ounces)||Pt. Reyes Original Blue cheese crumbles|
|5||4" squares ciabatta bread, cut horizontally in half|
|Tomato slices, lettuce leaves|
Boil wine and shallots in medium saucepan until reduced to 2/3 cup, about 20-30 minutes. Add rosemary, 1 Tablespoon of thte butter and the brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. In small bowl mix remaining butter with garlic. Set aside.
Mix ground beef, salt and pepper and 1/3 cup wine/shallot mixture. Form meat into five burgers. Grill burgers until brown on bottom, about 3 minutes. Turn and brush with remaining wine/shallot mixture and continue grilling until cooked to desired doneness, turning and brushing occasionally with wine/shallot mixture. Sprinkle with cheese crumbles and grill until cheese starts to melt.
Spread cut sides of bread with garlic butter. Grill bread cut side down until golden about 2 minutes or broil in oven until golden. Arrange bread cut sides up, place burgers on bottom halves, top with tomato slices and lettuce leaves. Cover with top halves of bread.
Wine Suggestion: California Cabernet Sauvignon