Blue Cheese Cabernet Organic Hamburgers

1 750 ml bottle organic Cabernet Sauvignon
1/4 cup minced shallots
1 tbsp unsalted butter, room temperature
2 tsp. golden brown sugar
1 tbs. minced fresh thyme
1 tbs. minced fresh rosemary
2 lbs. organic ground beef
1 tsp. salt
1/2 tsp. ground black pepper
Blue Cheese—enough for four slices, one per hamburger
4 organic hamburger buns
8 large vine ripened tomato slices
2 cups arugula

Boil wine, shallots, rosemary and thyme in a medium saucepan until reduced to 3/4 cup, about 20 minutes. Remove from heat.
 

Prepare barbecue (medium-high heat). Mix beef, salt, and pepper, and 1/4 cup wine, shallot, rosemary mixture in bowl. Form meat into four 5-inch rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine, shallot, rosemary, thyme mixture. Continue grilling burgers until cooked to desired doneness, brushing occasionally with wine mixture, about 4 minutes longer for medium-rare. Place slice of blue cheese on burger after last turn and grill until cheese melts.

Grill buns, cut side down, until golden, about 2 minutes. Arrange bread grilled side up on plates. Top bottom halves of buns with burgers, then tomatoes and arugula. Cover with top halves of buns.

Serves: 4