Sunday Seasoned Turkey Burger with Tomatoes, Fresh Mozzeralla and Horseradish Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 lb Ground Turkey
4 tablespoon ketsup
3 tablespoon spicy mustard
4 tablespoon capers
3 dashes of worchesire sauce
2 teaspoon garlic powder
1 teaspoon black pepper
2 teaspoon dried oregano

6 italian rolls

3 beefsteak tomatoes-sliced
1 fresh mozzeralla ball-sliced
2 romaine lettuce heart – pulled apart for larger leaves.
Horseradish sauce:
4 tablespoons horserasdish- fresh or prepared
4 tablespoons mayonaise
2 teaspoons of fresh italian parsley- minced


Preheat grill for a medium heat.
Mix together the ground turkey, capers, ketsup, mustard, worcheshire sauce, oregano, black pepper, and garlic powder, shape into 6 burger patties and set aside to allow flavors to develop.
Arrange tomoatoes, Mozzeralla cheese and romaine lettuce amoung the 6 rolls and set aside.
Mix horseradish sauce by mixing horseradish, mayonaise and parsley, spread on each roll on one inner roll side.
Place burgers on grill and grill on eat side for 8 minutes or until juices/drippings are clear.
Place cooked burger on roll and enjoy 🙂