Bobby Flay’s Turkey Burgers

Bobby Flay

''I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat,'' says Bobby. ''Luckily poultry is a perfect canvas for many big flavours, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger.''

 Meyer Lemon-Honey Mustard ¼ cup Dijon mustard
1 heaping Tbsp clover honey
½ tsp lemon zest
1 Tbsp fresh orange juice
1 tsp Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper

Burger 1 ½ lb(s) 90 percent lean, freshly ground turkey (not all white meat)
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Meyer Lemon-Honey Mustard
Watercress, for serving

 

To Make:

 

Meyer Lemon-Honey Mustard 1. In a small bowl whisk together 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.
2. Cook's Note: If you are unable to find Meyer lemons, mix 1/2 tsp fresh orange juice and 1/2 tsp fresh lemon juice.
 

Burger 1. Preheat the grill to high. Form the meat into 4 (8-ounce) burgers. Season the burgers on both sides with salt and pepper, to taste. 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 and let the cheese soften slightly, approximately 1 minute. Put the burgers on the buns, drizzle with some of the mustard and top with a few sprigs of watercress.
 

Horseradish Mustard

½ cup Dijon mustard
2 Tbsp prepared horseradish, drained

To Make:

1. Whisk mustard and horseradish together in a small bowl. 

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt2

Homemade Mustard

• 1/2 cup yellow mustard seeds
• 3/4 cup cider vinegar
• 1/4 cup water 
• 1 1/4 tsp sugar
• 1 1/2 tsp salt 

To Make:

1. Soak must seeds in vinegar and 1/4 cup water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover them)

2. Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth about 2 minutes. Thin to desired consistency with additional water and season with salt.

Mustard keeps chilled, 1 month