mouth-watering burgers

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.


2/3 cup mayonnaise
1 tsp chopped fresh parsley
1 Tbsp. steak sauce
2 lb. ground beef
dash of red cooking wine
1 Tbsp. minced garlic
6 toasted onion rolls butter
portobello mushrooms
6 mozzerella cheese
6 slices black pepper sliced tomato
6 spinach leaves



mix 1st 3 ingredients in bowl. cover. refrigerate. mix next 3 ingredients. form into patties. butter the split onion rolls. cook patties on grill till no longer pink in middle. app. 7 min. per side. do not smash patties w/ spatula as this will squeeze out the flavorful juices. season both sides of patties w/ black pepper. top w/ mushrooms for the last few min. of cooking. place buns on grill split side down to toast. when patties are nearly done, place cheese on top of mushrooms to melt. remove all from grill. assemble burgers with a dollup of mayo mixture, tomato, and spinach leaves. serve.