Napa Valley Burger Recipe

Name: Napa Valley Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1395

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Napa Valley Burger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Napa Valley Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions