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Dijon mustard honey lemon zest lemon juice kosher salt ground chuck kosher salt canola oil goat cheese sesame seed hamburger buns handful
Viewed: 26 - Published at: a year agoIngredients
- 1/4 cup Dijon mustard
- 1 heaping tablespoon clover honey
- 1 1/2 teaspoons grated Meyer lemon zest, or 1 teaspoon grated orange zest and 1/2 teaspoon grated lemon zest
- 1 1/2 tablespoons Meyer lemon juice, or 1 tablespoon fresh orange juice and 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 8 round slices fresh goat cheese, each 1/2 inch thick
- 4 sesame seed hamburger buns, split; toasted (see page 15), if desired
- 1 handful of watercress
Method
- To make the Meyer lemonhoney mustard, whisk together the mustard, honey, lemon zest, and lemon juice and season with salt and pepper.
- Cover and refrigerate for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld.
- Divide the meat into 4 equal portions (about 6 ounces each).
- Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
- Season both sides of each burger with salt and pepper.
- Cook the burgers, using the canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
- Place the burgers on the bun bottoms, drizzle with some of the Meyer lemonhoney mustard, and top with watercress.
- Cover with the bun tops and serve immediately.
