We had the pleasure of having Brad's sister in town with us for five days last week, and we took her out to some delicious places to eat. However, we also stayed in and had some delicious homemade food. The main dinner that I made was based off this turkey burger recipe. Brad and Michi felt like turkey burgers, and while I felt that that idea was much too boring for our one homemade meal, I was convinced that turkey burgers were, in fact, delicious and very worth making. They were right, I was wrong.
These were wonderful, adding to a yummy string of turkey burgers I've showcased here. And here. And here. And here. What can I say? I love turkey burgers. This recipe intrigued me because of the Meyer Lemon Honey Mustard Bobby Flay gave it, and while I didn't use Meyer lemons, it was still really good. With some chevre and tomatoes and sprouts and that mustard on top of this burger, how could it not be good? But his burgers themselves left something to be desired. So I added some fresh thyme and some 21 seasoning salute from Trader Joes and some bread crumbs, and it was truly awesome.
I suggest you make these soon to enjoy on a nice crisp almost fall night!
Yummy mustard, which goes well with some yummy beer
Look at that pile of chevre... so good...
Turkey Burgers with Lemon-Honey Mustard
1/4 c Dijon mustard
1 T honey
1 t lemon zest
1 T orange juice
1 T freshly squeezed lemon juice
Salt and freshly ground pepper
1 1/4 lb ground turkey (85/15)
4 springs fresh thyme
1 T 21 seasoning salute (or other multi-spice blend)
1/4 c seasoned bread crumbs
8 slices chevre, 1/2 inch thick
1. Whisk together the mustard, honey, zest, OJ, lemon juice, and salt and pepper, to taste, in a small bowl
2. Cover and put in fridge for at least 30 minutes and up to overnight to allow flavors to meld
3. In a medium bowl, hand mix the turkey meat, thyme, seasoning, bread crumbs, and salt and pepper till well blended
4. Heat a little olive oil in a pan over medium high heat
5. Form patties of about a quarter pound and put in pan to sear
6. Cook for about 15 minutes, alternating sides every 3 or 4 minutes to give a good crust on the outside of the patties
7. Place two slices of chevre on each patty and cover the pan to heat through (it won't really melt, but it'll get nice a warm)
8. Lightly toast your buns and spread mayo on the bottom half and the lemon-honey mustard on the top half
9. Place the patty, the tomato and the sprouts on the bottom bun and smash together so it's somewhat able to be eaten in one bite :)