Turkey Burgers with Lemon-Honey Mustard

With marching band season upon us, I’m starting to get a tad busier in the evenings, as I’m still holding my part-time job at the bakery as well. My wonderful husband volunteered to cook dinner one evening last week, which was a wonderful treat and a nice respite from my usual antics in the kitchen.

He decided to whip up some turkey burgers, and did some research on his own – and ended up making his own adapted version of Bobby Flay’s turkey burgers, made with a lemon-honey mustard. I’m not a fan of honey mustard normally, but the homemade version he made was simply awesome.

Turkey Burgers with Lemon-Honey Mustard – adapted from Bobby Flay

The Burgers:

  • 1 1/2 pounds lean ground turkey
  • salt & pepper, to taste
  • 1 log goat cheese, sliced into 8 pieces
  • 4 sesame seed hamburger buns, split and lightly grilled

The Mustard:

  • 1/4 cup Dijon mustard
  • 1 tbsp honey
  • 1 tbsp orange juice
  • 1/2 tsp lemon zest
  • juice of 1/2 lemon
  • salt & pepper, to taste
  1. Fire up the grill.
  2. In a bowl, combine ingredients to make the lemon-hone y mustard. Whisk together and chill.
  3. Separate the ground turkey into four patties. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, about 3 to 4 minutes on each side.
  4. During the last minutes of cooking, add 2 slices of goat cheese to each burger. Place each half on the buns as well, to toast them. Close the grill and let the cheese melt a bit, about 1 minute or so.
  5. Remove everything from the grill & assemble the burgers. Place the burgers on the buns, and top with some of the lemon-honey mustard.

These were amazing! I was impressed with the fact that there was little seasoning in the burgers, but tons of flavor overall. Goat cheese is a unique topping for turkey burgers; I’ve had them topped with Laughing Cow cheese before (a great Weight Watchers adaptation), but goat cheese is much more savory, as you can expect. Mike served these with corn on the cob, grilled in foil with olive oil & salt. It was a great combination. The lemon-honey mustard recipe leaves a significant amount of leftovers, so my husband put the rest into a plastic container. We’ve used it over the past week as a dip for pretzels.

As I said before, these burgers were absolutely amazing. I’m hoping that Mike makes them again soon. While a night off from cooking is great, these burgers were even greater. No picture, due to the fact that these were quickly devoured! 🙂

 

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