Burgers & Sandwiches / Sauces & Marinades

Turkey burger w/ Meyer lemon-honey mustard

These hamburger posts are on a roll.

I wasn’t kidding last year when I apologized for not really doing many burgers during the month of May, aka National Hamburger Month. This year, it’s been non-stop.

Today’s burger comes from Bobby Flay (surprise surprise) and is a great clean, burger. Seriously. Most burgers I can think of are slathered in condiments with gooey cheese, maybe some bacon on top of it and he occasional onion ring — OK I’m hungry now.

But this one has a nice, light, honey mustard sauce on top of it that doesn’t weight it down, and instead of gooey cheddar, it’s topped with a nice smooth goat cheese. Definitely a burger you can eat without feeling too fat. But if you want to say “screw that” and add bacon, who am I to stop you?

2014-05-13 16.51.01

Recipe courtesy of Bobby Flay
Serves 4

  • 1/4 cup Dijon mustard
  • 1 heaping tablespoon clover honey
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible*
  • Salt and freshly ground black pepper
  • 1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
  • Salt and freshly ground black pepper
  • 8 slices goat cheese, sliced 1/2-inch thick
  • 4 sesame seed hamburger buns, split and lightly grilled
  • Watercress, for serving
  • For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
  • For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

*If you are unable to find Meyer lemons, mix 1/2 teaspoon fresh orange juice and 1/2 teaspoon fresh lemon juice.

 

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