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October Harvest Updates 2020

By Mark Clarin of McGrail Vineyards

2020 has been an interesting year. The growing season has been ideal, beginning with decent rainfall in the winter. We had a warm spring with good conditions during bloom and fruit set. The summer was warm until about the end of August, when the temperatures climbed into the triple digits. We also had a fire in the Livermore Valley due to the lightning strikes, which is the first time we have had to deal with the idea of smoke taint in our wines. 

October 2020 Harvest Updates

In August, we went to the vineyard and harvested grapes from five different areas of our vineyards into 5 gallon buckets. We used two buckets per pick and washed the clusters into one of the buckets. The other bucket was left au natural. We then yeasted them and fermented them, sampled the wine, and sent the samples to ETS laboratory in St. Helena. The results were interesting, as there was no correlation between the washed grapes versus the unwashed grapes. All of the samples had less than 3 micrograms per liter of guaiacol (smoke flavor) and some were in the 1.3 range. What does this mean? It means we have low risk of smoke flavor in the wines. 

We picked 14.5 tons of Sauvignon Blanc on a smoky day, August 22nd. The fire was burning up toward Cedar Mountain. On the 9th of September, we picked 16.7 tons of Chardonnay during an ash cloud event. Then, on the 15th we picked Merlot and Malbec for Rosé. It was a clear day for a change. In all cases, I cold-settled the juice and racked it off before fermenting. As I am recapping, I am tasting the wines with pleasure. So far so good. 

October 2020 Harvest Updates

We picked our Grenache Blanc on the 17th and our Cabernet Franc on the 19th of September. It was really fun to get out there with some of our tasting room staff and actually pick the fruit and bring it to the winery for processing. Then reality hit us on the 24th and 26th when we harvested the Clone 15 one day and the Clone 8 (both Cabernet Sauvignon from our estate) the other day. Both days were more than 50 bins. Long days in the warm weather. We grabbed the Clone 15 and Clone 30 from the Lucky 8 Vineyard, which turned out to be another 50 plus bin day. So far, the Cabernets have great color and intense flavors. Time will tell us whether the smoke has affected our vintage but I’m feeling pretty good so far. We should be finished harvesting everything by the 20th of October.

October 2020 Harvest Updates

Yields have been spot on, with the exception of the Clone 15 at Lucky 8 Vineyard. I miscalculated that block, as it came in heavier than expected. The quality is great. I will have to pay closer attention next year. The young vineyard at Lucky 8 is really coming along now that we are through 4th leaf. Our Chardonnay was about 5 tons per acre and Sauvignon Blanc was almost 7. Our red grapes are closer to 3.5 tons, with the exception of the Clone 15 at Lucky 8, which was just over 4 tons per acre. I am very pleased with the progress in our vineyards and look forward to enjoying some of our wines on the patio soon. 

October 2020 Harvest Updates

A new harvest season means new tunes.

Jump into the new season with our sounds of harvest alongside our October harvest updates…


October Harvest Updates Feedback

October 2020 Harvest Updates

Please let us know your thoughts on these October harvest updates! Did you learn anything? If so, what did you learn? What are you most looking forward to trying from the 2020 vintage? We look forward to hearing from you.

Cheers!

Wine at Home

Easy German Red Cabbage & McGrail Cab Reserve

By Laina Carter of McGrail Vineyards

What’s not to love about this classic Bavarian dish with a delicious Cab? This easy German red cabbage recipe and award-winning Cab are a no-brainer! There are just eight simple ingredients and three steps to whipping up this delectable fare that can be served cold or hot.


Easy German Red Cabbage

Makes about 8 servings.

INGREDIENTS:

  • 1 1/2 small apples, thinly sliced
  • 1 medium sweet onion, thinly sliced
  • I medium head organic red cabbage, sliced
  • 1/2 tbsp. lemon juice
  • 1/2 cup white vinegar
  • 3/4 tsp. pepper
  • 3/4 tsp. salt
  • 1/2 cup sugar
Easy German Red Cabbage

DIRECTIONS:

  1. Spray a large, heavy-bottomed pot with cooking spray and heat on medium. Add apples and onions and cook until onions become soft.
  2. Add remaining ingredients. Stir. Cover and continue to cook on medium for about an hour, stirring occasionally.
  3. Serve hot or cold with grilled brats, spaetzle, a soft Bavarian pretzel, and a glass of 2016 McGrail Cabernet Reserve.

I hope I’ve inspired you to make this easy, but delicious fall staple at home! Please let us know if you do try out this easy German red cabbage recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Easy Beefy Baby Bella Bites & McGrail Merlot

By Laina Carter of McGrail Vineyards


Easy Beefy Baby Bella Bites

Makes about 9 servings (with 2 mushrooms per serving).

INGREDIENTS:

  • 2 tbsp. olive oil, divided
  • 1/2 small yellow onion, minced
  • 1/2 tbsp. minced garlic
  • 1/3 lb. ground organic grass fed beef burger
  • 2 tsp. herbs de Provence, divided
  • salt and pepper to taste
  • 8 oz. organic baby bella mushrooms, cleaned, stems removed
  • 2 tbsp. raw pine nuts
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 cup bread crumbs
Beefy Baby Bella Bites

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Heat 1 tablespoon olive oil on medium.
  3. Sautee onion and garlic until soft. Add ground burger, 1 tsp. herbs de Provence, and salt and pepper to taste. Brown until beef is cooked through. Remove from heat and set aside.
  4. In a bowl or ziplock bag, add baby bella mushrooms and remaining olive oil. Coat mushrooms with olive oil.
  5. On an oiled baking sheet, place mushrooms upside down about 1-2 inches apart. Sprinkle raw pine nuts around mushrooms. Bake at 350 degrees F for about 5 minutes.
  6. Turn oven heat to 400 degrees F.
  7. Spoon cooked burger mixture into concave half of mushroom, using back of spoon to push burger into mushroom.
  8. In a small bowl, combine parmesan, bread crumbs, remaining herbs de Provence, and salt and pepper. Mix well.
  9. Pile parmesan mixture on top of mushrooms and bake at 400 degrees for about 7 minutes, or until bread crumbs and parmesan topping have become crispy and crunchy.
  10. Sprinkle baked pine nuts over stuffed mushrooms and serve hot with a glass of yummy McGrail Merlot.
Beefy Baby Bella Bites

I hope I’ve inspired you to make these easy little beefy baby bella bites at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Irish Beef and Potato Stew and McGrail Cabernet

By Laina Carter of McGrail Vineyards


Irish Beef and Potato Stew

Makes about 12 servings.

INGREDIENTS:

  • 3 tbsp. olive oil, divided
  • 2 1/2 lbs. choice beef roast, cut into 1.5″ cubes
  • 2 tbsp. minced garlic, divided
  • salt and pepper to taste
  • 1/4 cup flour
  • 2 large sprigs of rosemary
  • 3 slices bacon, chopped
  • 1 1/2 large yellow onion, chopped
  • 6 large carrots, chopped
  • 1/4 cup chopped celery stalks, leaves removed
  • 1 tbsp. fresh rosemary leaves, chopped
  • 2 tsp. fresh thyme leaves
  • 1/2 tbsp. fresh oregano leaves, chopped
  • 1/2 tbsp. fresh Italian parsley leaves, chopped
  • 1/4 cup leeks, chopped
  • 2 bay leaves
  • 4 cups beef broth
  • 1 cup tomato sauce
  • 1 1/4 cup Irish stout beer
  • 1/4 cup red wine
  • 2 1/4 lbs. red potatoes, cubed into 1″ pieces
  • 1 cup frozen organic peas
Irish beef and potato stew

DIRECTIONS:

  1. Heat 1 tablespoon olive oil on medium in a large frying pan.
  2. In a medium sized bowl, add cubed beef roast, 1 tablespoon minced garlic. Stir.
  3. Sprinkle salt and pepper over beef, while stirring, to coat evenly.
  4. Slowly coat beef chunks flour with flour and stir to coat evenly.
  5. Cook dredged beef and sprigs of rosemary in hot olive oil, stirring constantly, until beef is just browned around edges. Remove from pan and set aside. Toss rosemary sprigs.
  6. In the same pan, add 1 tablespoon olive oil and chopped bacon, then stir until bacon is cooked through. Add 1 tablespoon minced garlic, chopped onion, carrots, and celery. Sautee until soft.
  7. In a large crockpot, add browned beef, cooked bacon and veggie mixture, chopped herbs, leeks, bay leaves, beef broth, tomato sauce, Irish stout, and red wine. Stir. Cover and cook on high for about 2-3 hours or until stew has began bubbling.
  8. Remove one of the two bay leaves and add the potatoes. Stir. Continue to cook on high for about 1.5-2 more hours or until potatoes have been cooked through.
  9. Add frozen peas to soup and stir.
  10. Serve stew hot with toasted herb focaccia bread and a glass or two of 2017 McGrail Cabernet Sauvignon Reserve.
Irish beef and potato stew

I hope I’ve inspired you to make this warm classic Irish beef and potato stew at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine Production

A New Season: Harvest 2020

By Mark Clarin and Laina Carter of McGrail Vineyards

Autumn is just around the corner, but in the vineyard a new season has already begun! Harvest has started here at McGrail Vineyards and we want to share this new chapter with you. We asked Winemaker Mark Clarin to share his thoughts on our 2020 vintage to give our friends an idea of what can be expected of our newest vintage! 

Harvest 2020
Harvest 2020

Harvest 2020 According to Mark Clarin

The vintage has been almost picture perfect this year. We had adequate rainfall, along with an early budbreak. The weather through bloom was dry and mild. No mess, no stress, as they say. Summer has been moderately warm, up until the end of August, and then bam–heatwave, thunder and lightning, fire, smoke and more heat! This is definitely going to be an interesting harvest season. There is no telling how the apocalypse will affect the wines. After 41 crushes, I keep telling anyone who will listen that every vintage is different, though some are more memorable than others. 

We kicked off our vintage on August 22nd this year, as we harvested Sauvignon Blanc from our Lucky 8 Vineyard. It was a smoke-filled day and everyone wore masks during the processing. The masks were doing double duty as we are trying to protect from COVID-19, as well as the smoke. 

We followed up with Chardonnay on the 8th of September. The trend is an early harvest so far and I anticipate it to continue. We are getting ready to pick Malbec and Merlot for Rose and we will be about 25% through picking this year. 

Yields so far have been good and the fruit quality is excellent! The juice tastes great and I hope the finished ferments will be just as good. In general, we are picking about a week or so earlier than last year. If all goes well, I’ll be on vacation mid-October. 

-Mark Clarin, Winemaker

Harvest at McGrail Vineyards
Harvest at McGrail Vineyards

A new season means new tunes.

Jump into the new season with our sounds of harvest…

Harvest at McGrail Vineyards
Harvest at McGrail Vineyards

Here’s Our 2020 Vintage Recap

Tap the link below to read our update on the 2020 vintage.

Wine at Home

Prawns In Lemon White Wine Sauce & Chardonnay

By Laina Carter of McGrail Vineyards

It’s summertime, which means most people are drinking crisp, chilled white wines. Accordingly, I’ve been coming up with more recipes for white wine pairings. This pairing suggestion came from Heather McGrail, who loves to recommend healthier versions to classic meals. Using just a bit of butter, a lean protein like shrimp, and veggies as an alternative to starch, I’d say this pairing is a bit more healthy than most. Not only is it delectable, it’s also wonderful paired with our McGrail Family Chardonnay!


Prawns In Lemon White Wine Sauce Over Zucchini Noodles & Cous Cous

Makes 3 servings.

INGREDIENTS:

  • ¾ lb. fresh uncooked shrimp, shelled and deveined, tails on
  • 1 cup water
  • ½ cup milk
  • ½ cup apple cider vinegar
  • ¾ cup uncooked couscous
  • 2 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 1 heaping tbsp. minced garlic
  • Salt and pepper to taste
  • 3 tbsp. dry white wine
  • 2 tbsp. fresh-squeezed lemon juice
  • ⅛ tsp. cayenne pepper
  • 4 ½ cups zucchini noodles
  • 3 tbsp. fresh Italian parsley leaves, chopped
Prawns in lemon white wine sauce

DIRECTIONS:

  1. In a medium bowl, soak shrimp for 6-12 hours in a mixture of water, milk, and apple cider vinegar to reduce fishy taste and smell. Dump liquid and rinse shrimp well before using.
  2. Make couscous as directed. Set aside.
  3. In a large pan, heat olive oil over medium-low heat. Once hot, add butter and garlic. Brown garlic in butter-oil mixture.
  4. Add shrimp to pan and season well with salt and pepper. Stir in white wine, lemon juice, cayenne, and zucchini noodles and cook for about five minutes or until shrimp are cooked through, stirring constantly. 
  5. Add more salt and pepper to pan as necessary. Sprinkle parsley leaves over pan and stir well. 
  6. Spoon most of the excess sauce from shrimp and noodle pan and stir into couscous. 
  7. Serve couscous with shrimp and zucchini noodles alongside some McGrail Family Chardonnay. Enjoy!
Prawns in lemon white wine sauce

Please let us know if you end up making this zesty pairing at home. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Cheesy Summer Squash Casserole & Chardonnay

By Laina Carter of McGrail Vineyards

Cheesy Summer Squash Casserole

If you’re anything like me, you live for the amazing fruits and veggies that come around during summer, but still, the quarantine hasn’t been great for your summer bod. Not being able to go to the gym and being stuck at home with a stocked fridge and an overflowing wine closet has physically put me more in a winter state than a summer one. Because of this, I’ve included some alternatives to certain ingredients and some optional steps, as to offer healthier versions of this scrumptious summertime supper. This cheesy summer squash casserole has become a go-to recipe for my family because it’s so easy to make!


Cheesy Summer Squash Casserole

Cheesy Summer Squash, Cauliflower, & Macaroni Casserole

Makes about 12 servings.

INGREDIENTS:

  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • 3/4 cup chopped red onion
  • 12 oz. (about 4 cups) zucchini, thinly sliced
  • 12 oz. yellow squash, thinly sliced
  • Pepper to taste
  • 12 oz. steamed cauliflower
  • 12 oz. steamed broccoli
  • 1 1/2 cups cooked corn kernels
  • 1-2 cups shredded cheese blend (medium cheddar, Jarlsberg, and even a lite blend are fine), separated
  • 1-1 1/2 cups grated parmesan, separated
  • 3/4-1 1/4 cup panko bread crumbs, separated
  • Optional: 1/4 cup butter, melted
  • 2 (6 oz.) packages of macaroni and cheese (I used Annie’s organic mac and cheese with 12g protein for a healthier alternative to regular Kraft)
Cheesy Summer Squash Casserole

DIRECTIONS:

  1. Pre-heat oven to 450 degrees F.
  2. Heat olive oil on medium-low in a large skillet. Add minced garlic and chopped onions and cook until soft and browned.
  3. Add sliced zucchini and squash. Season with pepper to taste. Cook thoroughly, until soft.
  4. In a large casserole tray (I used a 9″x13″ tray), break up your steamed cauliflower and broccoli into 1″ chunks. Sprinkle with pepper, cooked corn kernels, 3/4 cup shredded cheese blend (optional), 1/2 cup parmesan (optional), 1/2 cup panko bread crumbs (optional), and melted butter (optional).
  5. Evenly spread cooked zucchini and squash on top. Sprinkle 1/2 cup shredded cheese blend and 1/2 cup grated parmesan on top.
  6. Prepare your macaroni and cheese as directed on package.
  7. Evenly spread your prepared macaroni and cheese over the casserole pan. Sprinkle with remaining 3/4 cup cheese blend, 1/2 cup parmesan, and 3/4 cup panko bread crumbs. Add pepper to taste.
  8. Bake in oven for about 15-20 minutes, or until the casserole is bubbling inside and the top is crispy and browned.
  9. Enjoy with a slightly chilled bottle of our McGrail Family Chardonnay!
Cheesy Summer Squash Casserole

I hope I’ve inspired you to make this delicious summertime casserole at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Pluot Blackberry Amaretto Pie & McGrail Malbec

By Laina Carter of McGrail Vineyards

It’s the time of the year when your friends, neighbors, and coworkers all seem to have an overabundance of some sort of delicious, fresh produce from their home garden. This past week I had pluots, figs, tomatoes, and zucchini shared with me. Since stone fruit is so good in pies, is super seasonal, and I had more than I would probably eat normally, a pie seemed like the best use for these tasty treats. With a bottle of our new and bold, but jammy Malbec filled with notes of plum and blackberry, I opted for this sweet summertime pairing. Enjoy this delicious mid-summer pluot blackberry amaretto pie with our incredibly inky and fruit-forward Malbec!

Pluot Blackberry Amaretto Pie

Pluot-Blackberry Amaretto Pie

Makes 8 servings.

INGREDIENTS:

  • 2 frozen pie crusts (between 9 and 11 oz. each)
  • ½ vanilla bean
  • ¾ cup granulated white sugar, divided
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 9 oz. ripe blackberries
  • 3 large, ripe pluots, pits removed, chopped into ½” pieces
  • 2 tsp. lemon juice
  • 3 tbsp. amaretto (I used Disaronno)
  • Extra sugar to sprinkle on top of pie crust.
Pluot Blackberry Amaretto Pie

DIRECTIONS:

  1. Remove pie crusts from freezer and allow to defrost completely.
  2. Preheat oven to 425 degrees F.
  3. Cut vanilla bean down the middle. Use a spoon to scoop vanilla beans out of shell into a medium bowl. Add ½ cup sugar. Take vanilla bean and rub inside with sugar to work the remaining tiny vanilla beans out of the shell. Stir vanilla beans and sugar, so they are evenly dispersed (vanilla beans will clump together).
  4. Add cinnamon, nutmeg, and salt to sugar and vanilla mixture. Stir well.
  5. In a large bowl, combine blackberries, chopped pluots, lemon juice, and amaretto. Stir.
  6. Add sugar mixture to fruit mixture and fold together well.
  7. Oil a 9” glass pie pan. Place one pie crust in pan. Pour pie filling into crust. Use extra pie crust to create a lattice over the filling or another classic pie crust design. 
  8. Bake pie at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F. Bake pie for 15 minutes. Sprinkle pie with sugar and bake for an additional 15 minutes or until baked completely.
  9. Allow pie to cool for about 45 minutes or longer before serving. Enjoy with a glass of McGrail Malbec.
Pluot Blackberry Amaretto Pie

Please let us know if you make this warm, jammy pairing! We’d love to hear from you.

Cheers and enjoy!

Wine at Home

Hearty Gourmet Corn Chowder & Chardonnay

By Laina Carter of McGrail Vineyards

I am a huge fan of the delicious summer veggies that come with living in California and the tail end of summer seems to give us the cream of the crop (pun intended). Having easy access to what is arguably the best corn in the world here in the east Bay Area, I’m going to eat it at nearly every chance I get. A hearty, chunky corn chowder is one of my all-time favorite dishes and it’s even more excellent alongside our yummy McGrail Family Chardonnay. This chowder is filling, but so fresh and flavorful. I can’t get enough. I hope you enjoy this tasty summertime treat as much as I do!

For those who are vegan or vegetarian, I have included substitution suggestions for this recipe below.

Hearty Gourmet Corn Chowder

Hearty Gourmet Corn Chowder

Makes about 8 servings.

INGREDIENTS:

  • 4 slices thick-cut bacon (about 7 oz.)
  • 1 tbsp. unsalted butter
  • 1 cup chopped yellow onion
  • 2 tsp. minced garlic
  • ¼ cup cornmeal
  • 3 cups chicken broth
  • 3 cups water
  • Kernels cut from 8 ears fresh corn (approx. 3.5 lbs. or 9 cups), cleaned with husks and silks removed (I used 6 yellow ears and 2 white ears)
  • 4 medium-large red potatoes (about 1.25 lbs.), cut into ½” pieces
  • ½ tsp. fresh thyme
  • ½ tbsp. fresh rosemary, chopped
  • 1 bay leaf
  • ½ tsp. dry oregano
  • ½ tsp. dry basil
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • Salt and pepper to taste
  • 1 cup skim milk
  • Optional: Freshly grated sharp cheddar cheese and chopped fresh chives

Make it vegan by cutting out bacon, subbing butter for vegan butter or olive oil, subbing chicken broth for vegetable broth, and subbing skim milk for unsweetened plain almond milk. Sprinkle nutritional yeast on top for an added cheesy flavor.

DIRECTIONS:

  1. In a large, thick-bottomed pot, cook bacon over medium heat for about 8-10 minutes, or until crispy. Remove cooked bacon from pot and place on a paper-towel-covered plate.
  2. Reduce heat to medium-low. Add butter to pot with bacon grease and allow to melt. 
  3. Brown onion and garlic in butter. 
  4. Whisk corn meal into butter for about 1 minute. Continue whisking while adding in chicken broth and water. Increase heat to medium and continue stirring while soup comes to a boil. 
  5. Once at a boil, stir corn kernels, potatoes, bay leaf, thyme, rosemary, oregano, basil, paprika, cayenne, salt, and pepper into broth mix. Reduce heat to medium-low, cover, and simmer for about 20 (or until potatoes are soft), stirring occasionally.
  6. Remove bay leaf from pot. In a blender, liquify 2 ½ cups soup, then pour back into pot. Add milk. Stir well.
  7. Serve chowder with an optional sprinkling of freshly grated cheddar cheese and chopped chives and a bottle of McGrail Family Chardonnay. Cheers!
Hearty Gourmet Corn Chowder

Please let us know if you end up making this hearty gourmet corn chowder and McGrail Family Chardonnay pairing! We’d love to hear from you.

Cheers and enjoy!

Wine at Home

Black Bean Burgers & Malbec

By Laina Carter of McGrail Vineyards

One of my favorite vegetarian foods is a black bean burger. They can be so filling and so flavorful, like our Malbec!

For those who don’t know, our Malbec comes from our Lucky 8 Vineyard, which we acquired a few years ago. We’ve updated the farming practices used on this property to match the meticulous methods we’ve used on our estate property for years. We named the vineyard “Lucky 8,” because the McGrails have eight grandchildren. The vineyard is planted with a handful of different varieties and clones of grapes that tend to grow well here in the Livermore Valley. Due to the fact that our Winemaker Mark Clarin’s mother’s favorite wine varietal is Malbec, we chose to plant this Bordeaux variety in our Lucky 8 Vineyard, so this wine is affectionately dedicated to Sylvia Clarin. It’s easy-to-drink, but is also full of flavor and perfectly balanced. It’s also one of a few single-varietal bottles (aside from Cab) we produce here at McGrail.

Black Bean Burgers

Vegetarian Black Bean Burgers

Makes about 5 burgers.

INGREDIENTS:

  • 1/2 tbsp. fresh-squeezed lime juice
  • 1/2 small red onion, chopped
  • 1 (15 oz.) can organic black beans, rinsed
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. 21 seasoning salute
  • 1/4 tsp. ground smoked paprika
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. kosher salt
  • 1/2 tsp. chipotle chili pepper powder
  • 1/2 tsp. fresh-cracked pepper
  • 1 tbsp. fresh parsley leaves, packed
  • 3 tbsp. fresh cilantro leaves, packed
  • 1 free range large brown egg
  • 3 1/2 oz. bread crumbs
  • 1 tbsp. olive oil
  • Five brioche buns
  • Two Roma tomatoes, sliced into 1/3″ rounds
  • One Haas avocado, sliced
  • 1/4 cup Thousand Island dressing
Black Bean Burgers

DIRECTIONS:

  1. In a food processor, add lime juice, red onion, and black beans. Pulse a few times, or until you can’t see any big chunks of red onion.
  2. Add cayenne, 21 seasoning salute, paprika, cumin, coriander, kosher salt, chipotle chili powder, and pepper. Allow food processor to process this mixture until all the seasoning has been mixed in well.
  3. To the food processor, add cilantro, parsley, egg, and bread crumbs. Again, pulse until you can no longer see any large cilantro or parsley leaves.
  4. Shape your black bean mixture into five 4.5″ patties.
  5. In a large pan, heat olive oil over medium heat. Set your patties about an inch apart in the oiled pan. Cover the pan and cook your patties for about two minutes, twice on each side (for a total of four minutes per side per patty), or until patties have been cooked all the way through.
  6. Toast your brioche buns upside down on a baking sheet under a low broil for about three or four minutes.
  7. Spread the Thousand Island dressing on your toasted buns, add a cooked black bean burger, tomato slices, and sliced avocado.
  8. Enjoy your black bean burgers with a bottle of delicious 2017 McGrail Malbec!
Black Bean Burgers

I hope I’ve inspired you to make this tasty vegetarian grub at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!