Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Artichoke Dressing
1 C Mayonnaise
½ C Romano/Parmesan/Asiago Blend Cheese (grated)
½ C Swiss Cheese (grated)
½ C Artichoke (chopped)
1/4 t hot sauce 
½ t Garlic Salt
1 teas. Fresh ground black pepper (divided)
2 ½ lbs. Fresh Ground Grassfed Beef
½ C Kalamata Olives (pitted, chopped)
½ C Portabella Mushrooms (chopped fine)
2 Clove Fresh Garlic (minced)
2 t Sea Salt Vegetable oil for grill
6 Peppercorn Kaiser Rolls
4 Tbls. Butter
1 bag mixed greens Sliced red onion



Prepare the artichoke dressing by mixing the mayonnaise, cheeses, chopped artichoke, hot sauce, garlic salt, and 1/8 teas. pepper. Set aside until ready to assemble the burgers. In a large bowl place the beef, chopped olives, and chopped mushrooms. Mince the cloves of garlic and add to the beef. Add salt and remaining pepper. Stir until thoroughly mixed and form into 6 patties. Place on a tray until ready to grill. Prepare the grill by lightly bushing with vegetable oil and heat. Cook over medium heat until done, planning on 5-6 minutes on each side for medium burgers. Remove from the grill and wrap in aluminum foil. Prepare the Kaiser rolls by slicing in half. Melt the butter and brush on the surface of the rolls then place face down on the grill until toasted. To assemble the burgers take the toasted rolls and on one half place the burger, top with a generous tablespoon of the artichoke dressing. Top this with the mixed greens and thinly sliced red onions. Finish with the other half of the toasted roll. Serve immediately.