The Topless Cowboy

The Topless Cowboy

Wine Varietal:


  • Mustang Mayo
  • 1 chipotle, diced
  • 2 cloves of crushed garlic
  • 1 whole lime, should yield 1 tablespoons of fresh lime juice and 1 tablespoon of zest
  • 3/4 Cup of a good quality mayonnaise
  • Topless Cowboy Buns
  • 6 bakery fresh Ciabatta rolls, cut in half
  • 1 Cup of crushed Barbeque Potato Chips
  • 6 tablespoons of softened butter
  • 1 Cup of grated parmesan cheese
  • Sarsaparilla Glazed Patties
  • 1/8 Cup of finely diced shallots
  • 3 tablespoons of salted butter
  • 2 Cup of Sarsaparilla (if not available, root beer can be substituted)
  • 1/4 Cup of balsamic vinegar
  • 1 Cup of Sutter Homes Malbec wine
  • 1 1/2 Teaspoons of cornstarch
  • 2 Pounds of ground bison
  • 1 pound of ground Mexican pork chorizo
  • 2 Teaspoons of salt
  • 2 Cups of shredded Smoked Cheddar cheese
  • 1 1/2 Cups of fresh arugula


  • Preheat grill to medium-high heat. Note: For extra flavor, mesquite or hickory wood chips can be added to smoker box or hot coals.
  • To create Mustang Mayo, combine chipotle, garlic, lime juice and zest with mayo in a small bowl. Cover and refrigerate until needed.
  • With a sharp serrated knife, remove the top portion of the bun to create a flat surface. Pull out of a small amount of the bun to create a ŇwellÓ for the potato chip mixture. Mix together cheese and crushed chips. Spread softened butter on all cut surfaces of each bun. Dip the top portion of bun into chip mixture, making sure to fill the ŇwellÓ in the middle of the bun.
  • Place buns, chip side down onto a skillet or griddle placed on the preheated grill. Toast until golden and crispy and cheese is melted about 4-5 minutes. Flip and grill the other side of bun until toasted, about 1-2 minutes along with the bottom bun.
  • In a small pan, add shallots and butter and place on grill. Cook for 3-4 minutes until shallots begin to soften. Stir in sarsaparilla, vinegar, and wine. Whisk in cornstarch.
  • Cook until sauce is reduced, and 1 Cup remains in the pan, about 15 minutes. Remove and cool slightly to thicken.
  • In a large bowl, combine bison, chorizo, and salt. Form into 12 thin patties, approximately the same size as the bun. Place a mound of grated cheese in the center of 6 of the patties, leaving a 1/4 inch border. Place a second patty on top, pressing edges to seal patties together. Refrigerate until ready to grill.
  • Place patties on grill. Grill 6-8 minutes per side. Place hot patties on a plate and brush on Sarsaparilla Glaze. Let patties rest for 3-4 minutes.
  • To assemble, place the glazed burger on bottom half of toasted bun. Next, add arugula on top of the patty. Slather the top bun with Mustang Mayo and place on top of the burger.
Bake up a Sweet Holiday With Sutter Home Chocolate Red Wine Cookies​

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