“Texas Angus Wagon Wheels”

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.


1/4 c. Grey Poupon
1/8 c. honey
1/4 c. mayonaise
2 lbs. fresh ground Angus chuck
1 t. Kosher salt
1/2 t. fresh ground black pepper
3 T. Sutterhome Merlot
3 T. Colavita Extra Virgin Olive Oil
1 16oz.ctn. baby portabella mushrooms
1 clove garlic, minced
1/4 c. flat-leaf parsley, chopped
6 slices baby swiss
6 sesame buns
1 med. red onion, sliced thin
1 lg. California avocado
1 1/2 c. baby spinach leaves



Combine Grey Poupon, honey and mayonaise in sm. bowl till well blended. Cover and refrigerate until ready to assemble burgers. In lg. bowl blend ground beef, salt, pepper and wine with hands until well incorporated. Turn out onto wax paper and form into 12" x 16" rectangle. Place another piece of wax paper over meat and set aside. Meanwhile in skillet over low heat saute mushrooms and garlic in 1 T. of olive oil until moisture releases and vegatables are tender. Reserve remaining oil to brush patties and buns later. Add parsley; stir until wilted. Remove from heat and cool. While mixture is cooling prepare barbeque coals. Back inside remove top layer of wax paper from meat and spread with vegatable mixture to within 1 in. from ends. Layer with swiss cheese slices. Roll into log and pinch ends to seal. With sharp serrated knife slice six 2 in. patties. Brush each patty with olive oil on both sides. Grill on med-high for approx. 4-6 min. each side. Patties shoud be served med.to med. rare, whichever is your preferance, but do not over cook or meat will dry out. Brush remainder olive oil on buns and grill on indirect heat until lightly toasted. Now you're ready to assemble burgers. First spread lower buns with honey dijon mayo. Then evenly distribute red onion, Angus patties, sliced avocado and baby spinach. Spread top buns with remainder of honey dijon. Enjoy the deliciously different flavor or Texas Angus beef!