succulence. [turkey burger w. lemon-honey mustard sauce & goat cheese]
I bought some ground turkey at the market the other day, not having any idea how I wanted to use it. I’d already made turkey chili (here) and lasagna (here), and although I’d already made turkey burgers (here) as well, the components of this burger recipe were much different.
I made a few alterations to this Bobby Flay recipe–I added sautéed red onion to the turkey patties for more flavor, and added a bit of mayonnaise to the mustard sauce to use as a thickening agent.
The burgers turned out juicy and delicious. The warm and fluffy goat cheese melted in my mouth upon each bite, and was delicious with the subtle bite of the Dijon mustard sauce oozing along the sides of the patty. I recommend having a napkin in hand. :)
Lemon-honey mustard recipe:
1/4 cup Dijon mustard
1 tbsp. mayonnaise
1 heaping tbsp. honey
1 tsp. lemon zest
1 tbsp. fresh orange juice
1 1/2 tsp. fresh lemon juice
Salt and pepper, to taste
Whisk together all ingredients in a small bow. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavors to meld.
1 1/2 lbs. freshly ground turkey (90% lean)
Salt and pepper
1/4 red onion, finely chopped
8 slices goat cheese, sliced 1/2-inch thick
4 hamburger buns, split and lightly grilled
Lemon-honey mustard sauce
Lettuce, tomato, onion, if desired
Warm small skillet over medium-heat then add olive oil. Place diced red onion and pan and cook until lightly browned, about 7-8 minutes.
Preheat grill or griddle to medium-high heat. From the meat into 4 (8 oz.) patties. Season the burgers on both sides with salt and pepper. Grill until cooked through, about 3 to 4 minutes on each side. During the last minutes of cooking add 2 slices of cheese to each burger, cover the grill/griddle and let the cheese soften slightly, approximately one minute. Put the burgers on the buns, drizzle with some of the mustard and top with lettuce or other items, if desired.