The Swimming Cow

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

Having lived in the state of Washington for the last 12 years, I wanted to create a burger that reflects the best of the Northwest.From the succulent sea food to the crispy kettle chips, the Swimming Cow celebrates many of the specialities of the Pacific Northwest region.


Shrimp and Marinade:
1 cup Sutter Home Sauvignon Blanc wine
1/2 teaspoon red cracked pepper
2 teaspoons honey
1/4 cup olive oil
4 tablespoons red wine vinegar
1/2 teaspoon black cracked pepper
1/2 teaspoon kosher salt
12 shrimp, cleaned and deveined

Bacon, thick sliced

3 cloves of garlic, minced
2 teaspoons kosher salt
1 onion, grated
1 red bell pepper, grated
2 teaspoons honey
2 teaspoons lemon juice
1 cup kettle potato chips, cheddar and beer flavor, crushed
2 pounds ground beef

Avocado Mash:
1 avocado, peeled and pit removed
8 teaspoons fresh squeezed orange juice
1/3 cup cream cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

6 slices romaine lettuce
6 slices cheddar cheese
6 Kaiser rolls, sliced


To marinade the shrimp, place wine, red pepper, honey, olive oil, red wine vinegar, black pepper, and salt in a quart size baggie. Seal baggie and mix ingredients. Place shrimp in marinade and chill.

When grill is ready, brush the rack with vegetable oil. Place 12 strips of bacon on rack and cook until done, but not crispy. Place in foil and set to outer side of grill to keep warm.

To make patties, put garlic, salt, onion, bell pepper, honey, lemon juice, and potato chips in a bowl. Mix ingredients and add beef. Gently mix and form into 6 patties that fit buns. Place patties on rack, cover, and cook turning once until done to preference, 5-7 minutes on each side for medium. In the final minute, place a piece of cheddar cheese on each patty.

While patties are cooking, assemble avocado mash. In a food processor, place avocado, orange juice, cream cheese, salt, and black pepper. Pulse gently until all ingredients are mixed. Cover and chill.

Place shrimp on skewers and put on grill during the final 2 minutes of grilling. Grill 1 minute on each side or until shrimp turns pink. Also, during the final two minutes place the buns cut side down on the outer edges of the grill rack to toast lightly.

To assemble the burger, place a burger on the bun bottom. Next, place a strip of bacon on the patty, two shrimp, and a piece of romaine lettuce. On the top bun spread a generous amount of the avocado mash and place on the bottom bun and serve.