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
6 tablespoons ketchup
1-½ teaspoons mustard
3 teaspoons vanilla yogurt
1 teaspoon celery salt
1 large Vidalia onion (if available) or 1 large regular onion
1 cup sauerkraut
6 large mushrooms
1 cup bean sprouts
8 tablespoons olive oil
1 and 1/2 pounds ground beef Black
Pepper to taste
6 slices of Pepper Jack cheese
6 plain Thomas’ Squares Bagelbread
12 large leaves of Boston lettuce
½ cup alfalfa sprouts



Mix mayonnaise, ketchup, mustard, yogurt and celery salt together and set aside for the burger dressing. Wash the onion, sauerkraut (Drain very well), mushrooms, and bean sprouts (Drained very well). Peel the onion and cut it in half and cut each half into slices. Place 2 tablespoons of olive oil in a skillet and stir-fry the onions until they start to become transparent. Add the sauerkraut to the onions and cook until it gets a light golden brown coloring. Slice the mushrooms into about 1/4-inch slices. Add the mushrooms and bean sprouts to the onions and sauerkraut. Cook the mixture until golden brown. Make 6 square beef patties from the ground beef. Lightly 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 and a teaspoon full of alfalfa sprouts on top of the cheese. Place 2 tablespoons of the vegetable mixture on the top half of the bagelbread. Put the two sections together and enjoy.