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.


Honey Butter
1 stick softened butter
5 tablespoons Honey
3 teaspoons ground Ginger

Soy Mayonnaise
2/3 cup mayonnaise
2 tablespoons Soy Sauce
1 tablespoon Red Pepper
1 teaspoon ground Ginger

2 teaspoons Garlic Salt
2 teaspoons Red Pepper
Chicken Liver, enough for one cup diced

1 cup cooked and diced Chicken Liver
1/4 cup crumpled bacon
1/4 cup finely diced water chestnuts
1 tablespoon Liquid Smoke
1 tablespoon minced Tarragon
1 teaspoon Celery Salt
1 teaspoon ground Black Pepper
2 pounds ground sirloin

Foil for grill rack
Vegetable oil, for brushing on the grill rack
12 slices Rye bread
6 slices White Cheddar cheese
6 red leaf lettuce leaves
6 red onion slices
21 slices thick Bacon



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Grill the slices of bacon then set aside.

Season liver with Garlic Salt and Red Pepper. Set on foil (to keep from falling through grate) and grill until medium rare. Then set aside.

To make the butter, combine the ingredients into the softened butter. Spread butter mixture into a long strip down the center of a sheet of waxed paper, stopping about 3 inches from the edge on each side. Fold the paper over so that the butter is in the center and gently push in and under to form a smooth log with the butter. Continue rolling the wrapped butter log into a cylinder and chill.

To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, crumble 3 slices of bacon and dice the liver. In a large bowl combine those ingredients with the sirloin. Then add the water chestnuts, Liquid Smoke, Tarragon, Celery Salt, Black Pepper. Mix well. Divide the mixture into 6 equal portions and form the portions. Cut the butter into 6 equal portions. Place 1 tab of butter in the center of each patty. Wrap the meat around the butter and form into patties, make them slightly square shaped to fit the bread.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. After the turn, place 3 slices of bacon on each patty. During the last few minutes of cooking, lightly toast the Rye bread. During the last minute of cooking, top each patty with a cheese slice.

To assemble the burgers, spread the mayonnaise generously over the bread. On each bottom, place a lettuce leaf, an onion slice and a patty. This recipe doesn’t call for tomatoes, but if you love tomatoes add them, be my guest. Add the tops and serve.