Winey Burgers with Heirloom Tomatoes

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Pre-Notes

I make my burgers about 5 ounces each.

Ingredients

1. 1 1/2 c red wine (about 1/2 bottle; such as Valpolicella or Rosso di Montepulciano)
2. 1 shallot, finely chopped
3. 4 cloves garlic, chopped or grated
4. 1 T (packed) light brown sugar
5. 3 T butter, cold and cut into small pieces
6. salt to taste
7. pepper to taste
8. 2 lb ground beef (80% lean)
9. 1 T Worcestershire sauce
10. 1 T olive oil
11. 4 thick deli-cut slices of fontina or provolone
12. 4 sesame seed burger buns or kaiser rolls, split
13. lettuce leaves
14. heirloom tomatoes, thick cut

Instructions

1. In a small saucepan, bring thewine, shallot, garlic, and brown sugar to a low rolling boil over medium to medium-high heat, stirring until the sugar is dissolved.
2. Boil until the wine is reduced to about 1/2 cup, about 20 minutes.
3. Remove from heat.
4. Add the butter and whisk until smooth.
5. Season the sauce with salt and pepper.
6. In a medium bowl, season the beef with salt and pepper; mix in half of the red wine sauce and the Worcestershire sauce.
7. Form into 4 patties (thinner in the centers for even cooking).
8. Heat a cast-iron skillet over medium to medium-high.
9. Add the oil.
10. Cook the patties for about 4 minutes.
11. Turn the patties over and top with the remaining wine sauce, about 1 tbsp. each
12. Top each patty with 1 slice of cheese.
13. Cover with foil and cook until the cheese melts, 2 to 3 minutes more.
14. Build the burgers with the bun bottoms, lettuce, patties, and tomatoes; set the bun tops in place.