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.


Smoky mayonnaise:
½ cup mayonnaise
½ teaspoon liquid smoke
½ teaspoon worcestershire
½ lb hickory smoked bacon chopped
2 green onions, chopped
1 shallots, chopped
1 small red onion, chopped
2 Lbs ground chuck
1 Tablespoon worcestershire
1 Tablespoons liquid smoke
1 large egg
3 teaspoons brown light sugar
1 ½ teaspoon ground mace 
1 ½ teaspoon dry mustard
1 ½ teaspoon coriander
1 ½ teaspoon cumin
1 teaspoon salt
Vegetable oil, for brushing the grill rack
6 leaf lettuce leave
s 6 (1/4-inch-thick) large tomato slices
6 pieces Italian bread halved lengthwise



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed. In a medium pan render the bacon down very crispy then add the green onions, red onion, shallots and sauté for about 2 to 3 minuets take off the heat. In a large bowl add the burger, worcestershire, liquid smoke and mix well. Then add the brown sugar, mace, dry mustard, coriander, salt and cumin and mix well then add the bacon and onion mixture and mix well. Divide the mixture into 6 equal portions and form the portions into patties. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll top, place a lettuce leaf, a tomato slice on the bottom place the patty and serve.