What’s That I Taste

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.


Two pounds of 80/20 beef
3 tsp. McCormick Montreal Steak Seasoning
2/3 cup of chili sauce
1 cup mayonaise
Juice of 1 lime
1 tbs. cilantro
1 small to medium chipotle pepper in adobo sauce
1 1/2 tbs. of honey
pinch of salt and pepper
12 fresh pineapple rings
1/4 inch thick slices of red onion rings
12 pieces of center cut bacon
one bunch of fresh cilantro
6 fresh kaiser rolls from the bakery – not pre-packaged


Mix beef (room temperature), McCormick Steak Seasoning and chili sauce until combined and form into six patties. Make a slight well in the middle of each burger to ensure the middle does not puff up too much. Place patties aside and wash hands. Cook your bacon next and rest it on a paper towel (reserve bacon grease). Turn your grill on and while it’s heating, put together your chipotle mayo. Combine mayo, 2 tbs. cilantro,honey, lime juice and chipotle pepper in food processor until combined. Put your patties on to cook (to your desired temperature). While they are cooking, slice the buns and brush the insides with some of the bacon grease, put back together and set aside. Once the burgers are done, place pineapple slices and onion rings on the grill. You want nice grill makrs and carmelization, but do not overcook. You don’t want them to become mushy….they should still have a little firmness to them, but not crunchy. It should only take about 3 or 4 minutes at the most. Once they are done, you want to grill the buns. Remove the buns and assemble in the following order: Put some of the mayo on the top and bottom bun, put the burger on the bottom, two pineapple rings, red onions, two pieces of bacon broken in half and a good amoun of cilantro on the top part of the bun (appx. 2 tbs). The cilantro is taking the place of the normal lettuce. All that’s left is to enjoy the burger.