Chianti Burgers

by Rachael Ray Show Staff 9:00 AM, July 3, 2014

Aired July 3, 2014

Serves 4

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


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.