Hungarian Beef Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Red Wine Honey Mustard

6 tablespoons Ground Yellow Mustard
2 tablespoons Red Wine
4 tablespoons Water
1 tablespoon Honey
1 teaspoon Turmeric
Pinch of salt
Pinch of pepper

Wilted Spinach

Olive Oil
1 pound baby spinach, washed and stems removed
1/8 cup red wine
1/8 cup chicken stock
¼ tsp salt
¼ tsp pepper
1 cup walnuts
1 cup golden raisins


1 cup of red wine
15-20 garlic cloves
1 tablespoon Olive oil
¼ teaspoon salt
2 pounds ground beef
1 cup paprika
1 tablespoon allspice

Olive Oil for brushing grill
6 Tomato Slices
6 Onion Rolls, halved


Prepare a gas grill to medium heat.

To prepare the mustard: combine the ground mustard, red wine, water, honey and turmeric in a none-reactive bowl. Add salt and pepper to taste. Cover and set aside at least 2 hours to allow flavors to mellow.

To prepare the spinach: Coat a sauce pan with olive oil. Add in the baby spinach, tossing it to coat it in the oil. Pour in the red wine and chicken stock, sprinkle with salt and pepper, and cover. Allow the spinach to cook for 2-3 minutes and then add in the walnuts and raisins. Cover and allow the mixture to cook for another 2-3 minutes. The spinach should be tender and most of the liquid should be gone.

To prepare the patties: Simmer the wine in a pot on outer edges of the grill surface. When the wine has warmed up, add in half of the garlic cloves and allow the mixture to continue to simmer. Coat the remaining garlic gloves in olive oil, wrap them in foil paper, and place them on the grill surface to roast. After about 10-15 minutes, remove the garlic cloves from the wine. Combine the roasted garlic and the cloves taken from the wine with the salt to create a paste. Mix the garlic paste into the red wine and allow it to simmer for another minute or so. (No more than half the wine should have evaporated!) Then remove the wine from the heat and allow it to cool. Combine the beef, paprika, and allspice. Slowly mix in the cooled wine and garlic mixture. Divide the beef mixture into 6 equal portions and form the portions into patties.

Brush the grill with olive oil. Place the patties onto the center of the grill surface. Cover and turning once, allow the patties to cook undisturbed for 4-5 minutes on each side.

During the last few minutes of cooking, place the rolls—cut side down—onto the grill to toast lightly.

Serve burgers by covering the top of each roll with the horseradish and the bottom of each roll with the mustard. Then, to each roll bottom add a patty, the wilted spinach, a tomato slice, and a roll top.