- 1 tablespoon unsalted butter, plus more for brushing
- 2 medium shallots, thinly sliced
- 1 cup dry red wine
- 1 tablespoon honey
- 1 teaspoon red wine vinegar
- Pinch of herbes de Provence
- Pinch of crushed red pepper
- 14 ounces ground chuck
- 14 ounces ground short ribs (ask your butcher to do this)
- Vegetable oil, for brushing
- 4 brioche burger buns, split
- 8 slices of deli-quality American cheese (about 4 ounces)
- In a medium saucepan, melt the 1 tablespoon of butter. Add the shallots and cook over moderate heat, stirring occasionally, until lightly browned and tender, 5 minutes. Add the wine, honey, vinegar, herbes de Provence and crushed red pepper and cook over moderately low heat, stirring occasionally, until a thick jam forms, about 15 minutes. Season with salt.
- Meanwhile, lightly mix the ground meats. Divide into 4 mounds and pack loosely into 5-inch patties. Season generously with salt and make a slight depression in the center of each burger to help the patties retain their shape while they cook.
- Light a grill or preheat a grill pan; brush with oil. Brush the cut sides of the buns with butter and grill until toasted. Grill the burgers over high heat until browned and crusty, about 4 minutes. Flip the burgers and cook for 2 minutes longer. Top with the cheese, cover the grill and let the cheese melt, about 1 minute. Transfer the burgers to the buns and top with the shallot jam. Close the burgers and serve.
The shallot jam can be refrigerated for up to 5 days. Bring to room temperature before serving.
Bold, spicy Australian Shiraz.