Quite possibly the best turkey burger of all time. This Lemon Honey Mustard Burger with Creamy Goat Cheese will have you wanting to move to the tropics so EVERY night can be burger night.
FINALLY! My favorite season of the whole year is back – GRILLING SEASON!
I don’t know about the weather where you live, but Spring has been quite a doozy so far here in Philly. We had one week of an absolute tease of spring/summer about a month ago, and ever since then it’s been late February on repeat – until THIS GLORIOUS WEEK. We have weather in the 70s every day, and the 15 day forecast is looking like more of the same! (!!!!!!)
Seeing as how we all know I am a SUCKER for grilling season (looking at YOU, Spicy Chipotle Chicken Marinade!) I knew I had to kick off the 2016 grilling season with a BANG, and what better way than to recreate my favorite burger from Bobby’s Burger Palace: a glorious Gluten-Free Turkey Burger with Goat Cheese and Lemon Honey Mustard.
When I first tried this burger about 5 years ago, when a BBP opened a block from Anthony’s office in DC, it was truly love at first bite. I mean, GOAT CHEESE, WATERCRESS, and LEMON HONEY MUSTARD piled high on a turkey burger – what’s not to love?
In the years that followed that first bite, I must admit that I ate an embarrassing amount of those burgers, with a side of Bobby’s sweet potato fries (ayo for a dedicated fryer!) and a pistachio milkshake. I mean, if you’re going to have a cheat meal, have a CHEAT MEAL. Am I right? At least I got turkey instead of beef? ? Not sure that’s really any better, though….
But for real, I would make excuses to pick Anthony up from work quite a bit, and then slyly (or maybe not so slyly?) beg for BBP as a reward for the extra time and trek.
Since we no longer live near a BBP (it’s tragic, really) I knew I had to recreate my most favorite burger ASAP this grilling season – and I think I came pretty darn close!
The secret is definitely in the sauce – I would have never thought to add lemon to a honey mustard, but it is absolutely out of this world. And so easy to toss together! It literally takes all of 60 seconds.
Pro tip: whip it up ahead of time to give the flavors time to meld and marry. I like making my sauce at least 12-24 hours in advance, but a few hours will do in a pinch. Just try not to go any less than that!
Another pro-tip: lay it on thick, and make sure you keep some on the side for extra dunking. You might even be tempted to dip your finger straight into the sauce, and I’d be lying if I said I hadn’t gone there a time or 10. Embarrassing? Yes. Worth it? 110%.
Maybe the BEST part of making these at home? Thanks to Canyon Bakehouse’s Hamburger Buns, I can actually eat my burgers like a real adult – bun and all! Bobby’s, although great with gluten in every other way, didn’t have gluten-free buns so I always had to get my burger over a salad. (Okay, okay, maybe my cheats really weren’t all that bad after all 😉 )
And you guys – these buns are gluten-free buns you’ll ACTUALLY want to eat. Not like some of those other brands that crumble into nothing or have that horrible gritty texture. These are soft, pillowy, and just PERFECT for grilling season. I see a lot more burgers in my future this summer… as in every other night?
…Yes. Definitely going to have to make that a thing.
For the whole, rounded-out BBP experience, be sure to make and extra big batch of my Spicy Baked Sweet Potato Fries to eat right alongside the best burger you have EVER had (big words, but I’m sticking to them!)
((Oh, and make sure you dip the fries in the extra Lemon Honey Mustard as well… ? ))
- == BURGERS ==
- 1 lb ground turkey
- Salt and pepper, to taste
- 4 oz. goat cheese
- ⅓ cup watercress
- 4 Canyon Bakehouse Hamburger Buns
- == LEMON HONEY MUSTARD ==
- ⅓ cup dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon lemon zest, freshly grated
- 1 teaspoon orange juice
- 1 ½ Tablespoons honey
- ⅛ teaspoon cracked black pepper
- In a small bowl, make the lemon honey mustard by whisking together the dijon mustard, lemon juice, lemon zest, orange juice, honey, and black pepper. Place in the refrigerator, covered, for at least 2 hours to allow the flavors to marry.*
- In a large bowl, combine ground turkey salt and pepper, mixing well. Form into 4 equal patties, and set aside.
- Preheat your grill to medium-high heat. Grill the burgers for 3-4 minutes per side (depending on thickness) or until cooked through.
- Before taking the burgers off of the grill, place 1 oz of goat cheese on top of each burger. Cover the grill to allow the cheese to melt a bit, and continue to cook for one minute.
- Remove burgers from the grill and place on a gluten-free Canyon Bakehouse Hamburger Bun. Top with Lemon Honey Mustard and watercress, to taste.
** Serve with my Spicy Baked Sweet Potato Fries! They are awesome dipped in any leftover lemon honey mustard!
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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