This burger gets tipsy with a nice, dry Chianti mixed right into the meat and is topped with caramelized onions. Serve on foccacia.
- 1 cup organic ketchup, preferably Heinz
- 2 tablespoons balsamic reduction, such as Rachael Ray Balsamic Drizzle
- 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
- 2 large onions, thinly sliced
- Salt and pepper
- 1 1/2 pounds 85% lean ground beef
- 1/4 cup Chianti or other dry red wine
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons sage leaves, thinly sliced
- 2 large cloves garlic, grated
- Shaved young Pecorino, gorgonzola or Fontina Val d’Aosta cheese
- 4 squares focaccia (5 inches each), split horizontally
In a small bowl, mix the ketchup and balsamic reduction.
In a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-low. Add the onions and season with salt and pepper. Cook the onions, stirring occasionally, until deep golden and very sweet, about 35 minutes. (As the onions cook, add some water to the skillet, if needed, to keep them moist.)
Pre-heat a cast iron skillet or griddle over medium-high. In a medium size bowl, combine the beef, wine, rosemary, sage and garlic; season. Form into four patties (thinner at the center for even cooking).
Drizzle the patties with some EVOO and cook, turning once, about 8 minutes for medium-rare. During the last minute of cooking, top the patties with the cheese; cover or tent with foil until the cheese melts.
Divide the burgers among the focaccia bottoms. Top each with the onions, balsamic ketchup and the focaccia tops.