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.


6 tablespoons mayonnaise
5 tablespoons ketchup
1 tablespoon mustard
2 cups sauerkraut
2 tablespoons vegetable oil
1 large Vidalia onion (if available) or 1 large regular onion
1/2 cup plus 2 tablespoons water
1 and 1/2 pounds ground beef
salt and pepper to taste
6 slices of American Swiss chees
e 6 plain Squares Bagelbread
6 tablespoons olive oil
12 large leaves of Boston lettuce



Mix mayonnaise, ketchup and mustard together and set aside for the burger dressing. Wash and drain (very well) the sauerkraut and set aside. Place vegetable oil in skillet and stir-fry the sauerkraut until it gets a light golden brown coloring. Peel the onion and cut it in half and cut each half into slices. Place the onion in a saucepan with water, cover with a lid, and boil slowly until all of the water is evaporated. Toss the cooked onion into the skillet with the sauerkraut and mix well. Continue cooking the sauerkraut and onion mixture until golden brown. Make 6 beef patties from the ground beef. Lightly salt and pepper each burger. Grill the patties until the desired doneness is achieved. Place a slice of the cheese on top of each grilled beef patty. Remove the burgers from the grill and set aside. Take apart each bagelbread and spread 1/2 tablespoon olive oil on each interior face. Place the oiled bagelbread upside down on the grill and toast to a golden brown. Remove bagelbreads from the grill and spread each interior face of the bagelbreads with 1 tablespoon of the dressing. Place a burger, topped with cheese, on the bottom half of a bagelbread and place 2 lettuce leaves on top of the cheese. Place 2 tablespoons of the sauerkraut and onion mixture on the top half of the bagelbread. Put the two sections together and enjoy.