The Texas Hold’em

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 – 0.9 oz. package Hollandaise mix
1 – cup milk
3 – tablespoons spicy prepared BBQ sauce
1/2 – cup butter, divided
3 – Ancho chili's, grilled
1 1/2 – lbs. lean ground beef
1/2 – lb. chorizo, casing removed
1 – tablespoon chili powder
1 – teaspoon cumin
12 – slices sharp cheddar cheese
Haystack Onions:
2 – cups vegetable oil
2 – medium onions, thinly sliced
1/2 – cup hot pepper sauce
2 – tablespoons lemon juice
1 – teaspoon black pepper
2 – cups flour
12 – slices Texas Toast



Whisk hollandaise mix and milk together in small saucepan until blended, add 1/4 cup butter to pan. Bring to boil over medium-high heat and cook, stirring for one minute. Remove from heat, add BBQ sauce, mix in well, set side. Brush chili's lightly with butter, place on grill. Cook turning occasionally until charred. Remove burnt skin, cut peppers in half, remove seeds and set aside. Place 2 cups vegetable oil in large pan and heat over-medium-high heat until hot. While you're waiting for hot oil, mix the hot sauce, lemon juice and pepper in large bowl. Throw in the onions and mix until coated with marinade. Dunp the flour into a large plastic bag. Throw in half the onions and toss around until coated. Fry in the hot oil until lightly browned. Set aside on paper towels to drain. Repeat with remaining onions. Mix burger meat, chorizo, chili powder, and cumin in large bowl until well blended. Form into 6 patties and grill over medium-high heat 6-7 minutes, turn and cook 6-7 minutes more. Add 2 slices of cheddar to each patty during last two minutes of cooking time. Lightly brush texas toast with remaining butter, grill until lightly toasted. You can do one side, but I like to do both. Place burger patty on one piece of toast, top with the grilled ancho chili, the bbq hollandaise, and the haystack onions. Place remaining texas toast on top, of course.