Napa Valley Burger
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 information
Yield
serves 4
Ingredients
MEYER LEMON-HONEY MUSTARD
BURGERS
Preparation
Step 1
To make the Meyer lemon–honey mustard, whisk together the mustard, honey, lemon zest, and lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld.
Step 2
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
Step 3
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).
Step 4
Place the burgers on the bun bottoms, drizzle with some of the Meyer lemon–honey mustard, and top with watercress. Cover with the bun tops and serve immediately.
