Napa Valley Burger

• 1/4 cup Dijon mustard
• 1 heaping tablespoon clover honey
• 1 1/2 teaspoons grated Meyer lemon zest, or 1 teaspoon grated orange zest and 1/2 teaspoon grated lemon zest
• 1 1/2 tablespoons Meyer lemon juice, or 1 tablespoon fresh orange juice and 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 round slices fresh goat cheese, each 1/2 inch thick
• 4 sesame seed hamburger buns, split; toasted (see page 15), if desired
• 1 handful of watercress

1. To make the Meyer lemonhoney mustard, whisk together the mustard, honey, lemon zest, and lemon juice and season with salt and pepper.
2. Cover and refrigerate for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld.
3. Divide the meat into 4 equal portions (about 6 ounces each).
4. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
5. Season both sides of each burger with salt and pepper.
6. Cook the burgers, using the canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
7. Place the burgers on the bun bottoms, drizzle with some of the Meyer lemonhoney mustard, and top with watercress.
8. Cover with the bun tops and serve immediately.

dijon mustard, honey, lemon zest, lemon juice, kosher salt, ground chuck, kosher salt, canola oil, goat cheese, sesame seed hamburger buns, handful

Taken from www.epicurious.com/recipes/food/views/napa-valley-burger-375994 (may not work)