Delightfully Zesty Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Horseradish mix:
6 Tbsp Horseradish
1 cup Fat free sour cream
1 cup Fat free Mayonnaise
The Patties:
3 lbs Ground Beef
¾ cup fresh lemon juice
¾ cup Balsamic Vinegar
3/4 cup low sodium soy sauce
3 Tbsp Olive oil
½ cup Worcestershire Sauce
4½ Tbsp Parsley minced
4 cloves Garlic
1½ Tbsp black pepper
2 tsp salt
3 Tbsp Dijon Mustard
3 Cups Shredded Romaine Lettuce
1 Medium Red Onion sliced
6 Onion Rolls split
Vegetable oil for the grill



Preheat gas grill to medium-high. To make Horseradish mixture, combine Horseradish, Fat free sour cream, and Fat free Mayonnaise, cover and refrigerate for at least 2 hours. To make patties, combine ground beef, lemon juice, balsamic vinegar, soy sauce, olive oil, Worchestershire sauce, parsley, garlic, pepper, salt and Dijon mustard. Cover and set refrigerate for 30 minutes. While waiting for the meat, shredded lettuce and slice the red onion. Brush the grill rack with oil. Place patties on the rack, cover and grill until brown on the bottoms, 4-5 minutes. Turn the patties and continue grilling until patties reach 160 degrees, about 8-10 minutes longer if needed. During the last few minutes of cooking, brush the tops and bottoms on the rolls on the cut side with oil. Carefully place the rolls, cut side down on the outer edge of the rack until lightly toasted. To assemble the burgers, place a generous amount of the Horseradish mixture on the cut side of the bottom of the roll, add ½ cup of the shredded lettuce then a patty and then some onion slices. Add the roll tops and serve. Make 6 burgers.