Wood Oven Broiled Vino Rosso Burger Recipe
8 oz. ground beef patty with red wine-shallot reduction, wood fired & topped with melted asiago & caramelized onions on rosemary focaccia with sliced tomato, arugula & creole mustard-mayo. With crispy onion rings.
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Ingredients
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Burger Patty
Red Wine-Shallot Reduction
Toppings
Crispy Onion Rings
Method
Preparation of the Burger Patty
- 1
Form the Patty
In a bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined. Form into one 8 oz. patty.
- 2
Broil the Patty
Preheat the wood oven to high heat. Place the beef patty on the broiler rack and cook for 4-5 minutes on each side, or until it reaches the desired doneness.
Red Wine-Shallot Reduction
- 3
- 4
Add Red Wine
Pour in the red wine and bring to a simmer. Reduce the heat and let it simmer until the sauce reduces by half and thickens, about 15-20 minutes. Set aside.
Toppings and Assembly
- 5
- 6
Melt the Cheese
During the last minute of broiling the burger, sprinkle the shredded asiago cheese on top of the patty. Close the oven and let it melt.
- 7
Prepare the Focaccia
Spread the creole mustard and mayonnaise on the slices of rosemary focaccia. Layer with arugula and tomato slices on one slice.
- 8
Crispy Onion Rings
- 9
Prepare the Breading
In a bowl, mix together the flour, cornmeal, baking powder, and salt. Gradually add cold water until a thick batter forms.
- 10
