Life's A Cabernet...Burger

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A truly gourmet experience to enhance your summertime picnic plans!


  • 16 ounces Organic Cabernet Sauvignon (try 1999 Bonterra)
  • 14 cup minced shallots
  • 4 tablespoons Organic Valley Cultured Unsalted Butter, room temperature
  • 1 12 teaspoons local honey
  • 1 tablespoon minced fresh rosemary
  • 1 pound Organic Prairie Ground Beef
  • 1 teaspoon sea salt
  • 12 teaspoon black pepper
  • 12 teaspoon dried basil
  • 34 cup grated Organic Valley Raw Sharp Cheddar Cheese
  • 4 focaccia slices, cut in half
  • 1 tomato, cut into 8 slices (thick slices)
  • 3 cups spinach


Over medium heat, boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes.

Add 1 tablespoon Organic Valley European-style Cultured Butter and honey.

Whisk until butter melts and honey blends well. Remove from heat. Mix remaining 5 tablespoons room temperature butter and fresh rosemary in small bowl. Set aside.

Prepare BBQ grill (medium-high heat). Mix ground beef, sea salt, pepper, basil and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch square patties.

Grill burgers until brown on bottom, about 3 minutes. Turn burgers and apply 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. Sprinkle with grated cheddar after last turn and grill until cheese melts.

Spread cut sides of focaccia with rosemary butter. Grill, cut side down, until golden. Arrange focaccia, grilled side up, on plates. Dress bottom halves with gourmet burgers, then a thick tomato slice and spinach. Cover with top halves of bread or reduce carbs and leave open faced! Delicious any way you serve 'em!

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