Popular
Latest From the Show
Chianti Burgers
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 tablespoons balsamic reduction, such as Rachael Ray brand or reduce 1/3 cup balsamic with 1 tablespoon light brown sugar
- 1 cup good quality organic ketchup
- 2 tablespoons olive oil, plus some for drizzling
- 2 large onions, sliced
- Salt and pepper
- 1 1/2 pounds 85% lean ground beef
- 1/4 cup chianti or dry red wine
- 2 large cloves garlic, grated or finely chopped
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons sage, thinly sliced
- Sliced young pecorino, Gruyère or Fontina val D’Aosta, for topping
- 4 5-inch squares focaccia, split horizontally
Yield
Serves: 4
Preparation
Combine balsamic reduction with ketchup and set aside.
Heat a skillet with 2 tablespoons olive oil, 2 turns of the pan. Add onions and season with salt and pepper. Cook over medium low heat to caramel-colored and very sweet, 25-30 minutes, stirring occasionally. Add a touch of water to the pan to keep onions moist.
Preheat a cast-iron skillet or griddle over medium-high heat.
In a bowl, combine beef with wine, garlic, rosemary, sage, salt and pepper. Form 4 patties that are thinner at the center and thicker at the edges for even cooking. Drizzle patties with olive oil and cook 8 minutes, turning once. Top with cheese and melt under dome or tin-foil tent the last minute of cooking time.
Serve burgers on focaccia topped with caramelized onions and a little balsamic ketchup.