Sauce

Start with the sauce as it will take time to reduce to a syrup like consistency

Heat pan on medium high heat

Once hot, add butter and let melt

Add garlic, shallots and cook until slightly soft/browned edges (4-5 minutes)

Add 2 cups of wine and 2 cups of beef broth

Add bay leaf and piri piri chilis

Let cook for 20 minutes on medium high stirring with a spatula every few minutes. The liquid will reduce to a smaller amount and will thicken. It may take longer than 20 minutes.

Once it reduce to a syrup like sauce, add the remaining wine and broth and let cook down for 10 minutes until it is a thicker sauce.

Once it has thickened, turn heat to lowest setting to keep warm while you cook the burgers

After the burgers are cooked, take the sauce and pour it through a small sieve or strainer into a bowl. This will catch and remove the garlic, shallots, and chilis.

Burger

Mix all burger ingredients in a bowl

Create 8 thin patties

Place a couple of shavings of iberico cheese on top of 4 patties

Cover the cheese topped patties with the remaining 4 patties so that the cheese is in the middle of the two patties (like a sandwich)

Preheat grill

Place the sliced shallots in tin foil boat with some olive oil and paprika

Once grill is hot, 350+,

1) put the patties on and cook for 4 minutes on each side for medium

2) put shallots on for 8-10 minutes

3) after you flip the burgers put the buns on the grill for a couple of minutes to toast

After everything has cooked, assemble burger in the following order:

Bottom bun

Shallots

Burger

Wine sauce

Top bun