Napa Valley Burger

Name: Napa Valley Burger
Yield: serves 4
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

December 9, 2011

This burger could turn anyone into a West Coast convert with just one bite. Northern California’s gorgeous Napa Valley is home to more than vineyards; it also produces some great local goat cheese and the Meyer lemon. Intriguingly sweet and far more mellow than the standard variety, Meyer lemons are a wonderful treat. Their season is short, however, and they can also be prohibitively expensive. But I still love that flavor and have found that I can replicate it with a mixture of fresh lemon and orange juices. The Meyer lemon–honey mustard is fresh and bright, not cloying. Its sweet note is a great counterpoint to the tangy goat cheese and crunchy, peppery watercress.

Recipe notes

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