The Everything’s Better From Texas Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

I am a typical man who likes to barbeque.I also like to experiment with food, and I really like the flavor combination of sweet and spicy. I played around with this burger for a long time and tried it out on family and friends until I felt I got the perfect balance of taste and texture. I hope you like it as much as I do.


Apricot and Pecan Sauce:
½ cup pecans (chopped and toasted)
2 cups apricot preserves
¼ teaspoon vanilla
1/8 teaspoon salt

14 ounce package refrigerated coleslaw mix (include the cabbage and carrots if they come separately in the mix)
2 teaspoons mayonnaise
2 ½ teaspoons rice wine vinegar
¼ teaspoon salt
¼ teaspoon pepper

Beef Burger Patties:
2 pounds 80/20 hamburger meat
½ cup Sutter Home Pinot Grigio
2 teaspoons salt
2 teaspoons pepper

Additional Burger Toppings:
6 slices of Swiss cheese (1 for each burger)
12 thick cut slices of regular bacon (2 slices for each burger)
1 small jar of mild sliced jalapenos (4-5 small ring slices will go on each burger)

6 plain, large hamburger buns (toasted)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high (350 degrees).

To make the apricot and pecan sauce, chop pecans and toast in a dry non-stick skillet on the grill to intensify flavor. This will take about a minute or so. When you start smelling the aroma of the pecans take the pan off the grill. Add apricot preserves, vanilla, and salt. Stir together, and heat through. Set aside until burgers are ready to assemble.

To make the coleslaw, whisk together mayonnaise and rice wine vinegar in a bowl. Add coleslaw mix, salt and pepper. Stir to combine. Set coleslaw in refrigerator until burgers are ready to assemble.

To make the patties, mix together hamburger, wine, salt and pepper. Form into 6 approximate same size patties that will fit the bun.

Place all bacon slices on grill and cook 3-4 minutes per side (or until crisp). Remove to paper towel lined plate until burgers are ready to assemble.

Place patties on grill and cook to desired doneness. About 3-4 minutes on one side to get a nice char (keep lid of barbeque up during this time) then flip only once. Cook on other side for approximately 3-4 minutes (keep lid of barbeque up) then place a piece of Swiss cheese on top of each burger. Close lid of grill to melt, approximately 1-2 minutes. (Cooking at these times should yield medium rare burgers.) When cheese is melted, take patties off and set on platter to rest. Place hamburger buns on grill and toast until golden brown.

To assemble burgers, place apricot and pecan sauce on grill once more to warm. (If sauce becomes too thick, stir in ¼ cup water to thin. The sauce needs to be spreadable.) Slather the inside top and inside bottom of each bun with sauce. Place burger patty with melted Swiss cheese on bottom bun. Put 4-5 jalapeno ring slices on top of cheese and place two pieces of bacon in an “X” pattern on top of jalapenos. Top with a ½ cup of refrigerated coleslaw mixture, place top bun on, and serve.

Makes 6 burgers.