THE Texas Burger

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.


thick-sliced Texas toast
2 cubanelle peppers
1 medium purple onion
2 lbs of ground beef
1 package of thick sliced smoked bacon
1/2 pound of muenster cheese, sliced
2 garlic cloves minced
2 avocados sliced coarse
black peppers
chili powder
handful of cilantro 
Margarine spread
worcestershire sauce
splash of white wine
liquid smoke
Steak Seasoning salt



1. Open your trusty charcoal grill and make a mound of coals over your trusty electric charcoal starter. Your dad and his dad swore by these and now you do too. Plug it in and when you see a nice campfire take it out and let the coals turn gray. 2. Get a big bowl out in the meantime and put your ground beef inside. Mash the center with your fist to make a bowl to pour in a few ingredients. In Texas we know how spices and things are gonna turn out in our head and don't measure them out to mathematical standards. So, pour in enough Worcestershire suace to make about a 2 inch-deep pond in the meat. Add about 4 dashes of liquid smoke in here as well. Add about a pinch of salt and i'd guess around a tablespoon of the coarse black pepper. Add the garlic. 3. Take half the package of bacon and cut it with kitchen shears into small dime-sized pieces and put them into the meat pond. 4. Chop half of the purple onion real fine and put it into the meat pond as well. 5. Wash your hands real good and then throughly knead the contents of the meat bowl together. When the onion and bacon has been evenly distributed throughout the meat, start breaking off baseball size chunks and form thick patties about the size of the Texas toast. 6. Spread your coals, put the grate on, close the lid and get that furnace goin. 7. Coat the patties on both sides with Steak Seasoning, chili powder, abd a little more coarse black pepper and lightly press it into the meat. 8. Brush the grate on the grill with olive oil and put the patties on. Cook them to desired doneness. 9. While burgers are cooking, wash the cubanelle peppers and if you have a gas stove, turn the fire on high and lay the peppers over the fire. Rotate them until all sides are charred. If you don't have a gas stove, put them on the grill and cook them and rotate them until the membrane starts to separate and char on all sides. Take the charred peppers and scrape off the membrane with a sharp knife. Slice the caps off and remove the seed cluster. Slice the peppers into inch-wide strips. Set aside. 10. In a skillet, cook the remaining bacon until done. Remove the bacon and set aside and pour out most of the grease. Return skillet to stove and add a golf-ball sized clump of the margarine spread (has more flavor than regular butter). When the butter is melted, turn the heat down low to a simmer and add a splash of white wine, the cubanelle peppers, and the remaining purple onion (sliced). Coat with chili powder and cook until onions are transparent. Grab a handful of cilantro, wash it, and chop it up. Add cilantro to onions and peppers and as soon as it wilts, turn off the fire and drain. 11. Before burgers come off the grill, add a slice or two of muenster cheese unti it melts/softens. Bring the burgers inside. 12. To create the masterpiece, grab a plate and place a piece of Texas toast in the center. Add a burger to the toast. Add some of the cooked bacon slices on top. Add a clump of the onion, pepper, cilantro mixture on top. Add a few slices of avocado. Top it off with more Texas toast. The flavor will knock you flat so dont mess it up with condiments. 13. Eat and enjoy.