Cabernet burgers with a rosemary focaccia
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(recipe by Lauren Morgan)

Add a touch of class to your beef burgers, marinade them in a cabernet red wine for an exquisite taste and feel the juices flow. This dish serves 4 people but don’t hesitate to do more if needed.

Prep time: 25 minutes

Heat: direct high heat 230*c (450* to 550*) and direct medium heat 180* to 230*c (350* to 450*F)

Grilling time: 10 to 14 minutes

500ml (17 fl oz) cabernet sauvignon wine
1 tablespoon light brown sugar


50g (2 oz) unsalted butter, softened
1 tablespoon very finely chopped fresh rosemary leaves

750g (1 ½ 1lb) minced steak
4 tablespoons cabernet glaze (above)
2 teaspoons sea salt
½ teaspoon freshly ground black pepper

4 slices cheddar cheese
8 slices ripe tomato, each about 1 cm (½ inch)
Extra-virgin olive oil
Sea salt
4 focaccia squares, each about 11 cm (4 ½ inches), sliced in half horizontally, or 4 focaccia buns, split
100g (3 ½ oz) rocket leaves

4 thick rashers cooked, crisp bacon

Cabernet burgers with a rosemary focaccia - Cooking Instructions


1.    Combine the wine and brown sugar in a heavy-based saucepan over a medium heat and cook for 20 to 25 minutes until reduced to 125ml (4 fl oz). Set aside to cool.

2.    Mix the butter and rosemary together in a small bowl.

3.    Prepare the barbecue for direct cooking over a high heat. Combine the burger ingredients in a large bowl and shape into 4 equal-sized burgers, each about 1.5 cm (¾ inch) thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 cm (1 inch) wide in the centre of each burger.

4.    Brush the cooking grates clean. Barbecue the burgers over direct high heat for 8 to 10 minutes with the lid closed as much as possible. Brush with the glaze every 2 minutes and turn them once when the burgers release easily from the grate without sticking, until cooked to medium. During the last minute of cooking, place a slice of cheese on each burger to melt.

5.    Lower the temperature of the barbecue to a medium heat. Brush the tomato slices with oil, season to taste with salt and cook over direct medium heat for 2 to 4 minutes, turning once, until soft. Spread the cut sides of the focaccia with the rosemary butter and heat over direct medium heat for about 1 minute, cut sides down, until lightly toasted. Assemble each burger with rocket, a burger, a rasher of bacon and 2 slices of tomato. Serve warm.

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Cabernet burgers with a rosemary focaccia
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