There is a wild satisfaction in the perfect burger, that mouth-watering moment where high-quality ingredients and scrumptious flavours align to hit the spot.
While the burger’s roots may be American, South Africans have been perfecting the art of the “patty and bun” since the 1920s.
At Painted Wolf, we take that deliciousness seriously.
One of our founders, Jeremy, isn’t just a conservationist and wine maker, he is also a trained chef
Jeremy’s passion for cooking started early, when he would return home from boarding school to get creative in the kitchen and whip up delicious delights. Though he initially detoured to earn a degree in economics, his true calling led him to a career starting role at the prestigious Miller Howe Hotel, adding serious clout to his CV. Returning to London to fully pursue his culinary dreams, he became a cook at a local pub and was an integral part of launching England’s curry guide through his involvement with the Curry Club.
Seeking deeper fine-dining experience, he transitioned to the Capital Hotel before making an international move to the United States. He landed atBerkley’s renowned gourmet Ghetto just as the California food scene was exploding, spending the next few years immersing himself in diverse restaurants and mastering various cuisines. This journey culminated in the opening of his own place, Pizza Rustica, a hole-in-the-wall joint where everything was proudly made from scratch. Eventually, Jeremy’s path led him to Botswana, where he met Emma and continued to enjoy his culinary endeavours and later to starting Painted Wolf Wines.
Throughout it all, his cooking ethos has remained the same: fresh, delicious, uncomplicated, and made to be enjoyed, a philosophy that naturally carries over into his approach to wine and shapes his ongoing food and wine journey today.
This International Burger Day, he’s stepped into the kitchen to craft a scrumptious recipe designed specifically to elevate your favourite Painted Wolf vintage.
Pair this with some of your favourite Painted Wolf Wines
Pair it with our wines
Roussanne (The Fresh & Elegant Choice)
Think of this as the ultimate palate cleanser. Its crisp, elegant acidity cuts right through the rich mozzarella and creamy aioli, while its subtle herbal notes match the fresh thyme in the sourdough bun perfectly. It keeps every bite feeling light and fresh.
Grab it here
Viognier (The Rich & Fruity Choice)
This wine is a sensory powerhouse, packed with lush apricot and peach flavors. It has a rich, smooth texture that stands up beautifully to a gourmet burger, and it absolutely loves the sweet contrast of the roasted peppers and balsamic glaze.
Grab it here
Grenache (The Juicy & Vibrant Choice)
Bursting with bright, juicy red berry flavors and very smooth tannins, this red is pure joy to drink. It acts like a splash of summer fruit that lifts the savory weight of the meat and plays beautifully with the sweet balsamic rocket.
Grab it here
Mourvèdre (The Bold & Earthy Choice)
This is a deeper, more robust red with a rustic, savory edge. It carries dark fruit profiles and hints of spice that lock right into the smoky char of the braai, the roasted peppers, and the rich, grilled eggplant.
Grab it here
Pinotage (The Rich & Spicy Homegrown Choice)
Our homegrown hero is bold, plush, and packed with dark plum and sweet spice. It has the muscle to handle a big 200g patty, and its rich fruit profile tastes incredible against the sweet-and-smoky flavors of the toppings.
Grab it here
