Turkey burgers

  • For the Meyer lemon-honey mustard
  • 60ml Dijon mustard
  • 1 heaping tbsp clover honey
  • 1/2 tsp lemon zest
  • 1 tbsp fresh orange juice
  • 1 tsp fresh Meyer lemon juice, from Meyer lemons, if possible
  • Salt and freshly ground black pepper
  • For the burger
  • 680g freshly ground turkey (90 percent lean) - not all white meat
  • Salt and freshly ground black pepper
  • 8 slices goat cheese, sliced 1-cm thick
  • 4 sesame seed hamburger buns, split and lightly grilled
  • Meyer Lemon-Honey Mustard
  • Watercress
For the mustard:

1) Whisk together all ingredients, in a small bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow flavours to meld.

For the burgers:

1) Preheat the barbecue to high. Form the meat into 4 (225g) burgers. Season the burgers on both sides with salt and pepper, to taste.

2) Griddle 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 barbecue and let the cheese soften slightly, approximately 1 minute.

3) Put the burgers on the buns, drizzle with some of the mustard and top with a few sprigs of watercress.

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