Jenn’s Big Mouth Sloppy Hand Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


aluminum foil
Olive Oil Cooking Spray
2 pounds lean ground turkey
1 medium yellow onion chopped fine
2 tablespoons curry powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons worcestershire sauce
1.5 tablespoons ketchup
1.5 tablespoons mustard
3 roasted red peppers (from a jar)
6 slices cheddar cheese
6 whole wheat english muffins
3 tablespoons prepared store-bought sun-dried tomato pesto
3 tablespoons mayonnaise
6 big mouths
huge sack of napkins



Cover half of the grill with aluminum foil and spray foil with cooking spray. Turn the grill to medium-high heat. Combine turkey, chopped onion, curry powder, garlic powder, salt, pepper, worcestire sauce, ketchup and mustard in a bowl and form into 6 patties. Once the grill is hot place patties on the foil and grill for about 10 minutes a side. Be sure patties are cooked all the way through because this is turkey so they must be cooked well-done. Mix the sun-dried tomato pesto with the mayo in a bowl and set aside. Split the english muffins and place split side down onto the grill rack that is not covered by foil. Allow english muffins to grill for about 2 minutes. When the burgers are done top each with 1/2 of a roasted red pepper and a slice of cheddar cheese. Let the cheese melt while the burgers are on the grill. Remove the english muffins from the grill and top each half with 1/2 tablespoon of the pesto-mayo sauce. Remove the burgers from the grill and place onto the english muffins. Serve to big mouths with loads of napkins.