|Nutritional Guidelines (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 3g||9%|
|Total Sugars 15g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes a simple burger needs a little dressing up, and this delicious honey-Dijon sauce does the trick. The combination of mayo, Dijon mustard, honey, and tarragon is the right mix of creamy, sweet, and tangy, making it the perfect topping for any type of burger. While this recipe calls for beef, you can certainly use chicken, turkey, pork, or veggie burger patties.
But don't just save this easy-to-make Dijon sauce for burgers; it makes a fantastic dipping sauce for chicken nuggets and crispy french fries, and turns a boring turkey sandwich into something special.
For the Sauce:
1/3 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey
1/2 tablespoon fresh tarragon (finely chopped) or 1/2 teaspoon dried
For the Burgers:
1 1/2 pounds ground beef
1 teaspoon sea salt
1/2 teaspoon black pepper
4 to 5 hamburger buns
1 small sweet onion (sliced into rounds)
1 large tomato (sliced)
Combine the sauce ingredients in a small bowl.
Cover and place in the refrigerator until ready to serve.
Preheat the grill to medium-high heat. Form the ground beef into 4 or 5 equal-sized burger patties.
Season each with salt and black pepper.
Place the patties on the grill and cook, flipping once, until they reach your desired doneness. For medium-rare, cook about 7 minutes total, for medium cook about 8 minutes total, and cook for 9 to 10 minutes for medium-well or well-done, or until internal temperature reaches 165 F.
Remove the burgers from the grill and place on the hamburger buns. Top with tomato and onion slices, and a generous helping of honey-Dijon sauce.
Serve immediately and enjoy.
Burger Grilling Tips
- Choose a ground meat that has some fat, at least 15 percent. Look for a ground beef label that reads 85/15 or 80/20.
- Only salt the exterior of the burger; don't add salt to the meat before forming into patties. Salt helps in extracting moisture from food so it will cause the burger to become dry while it cooks.
- When forming the meat into patties, be gentle. A tightly packed burger will end up too dense and heavy.
- Once the patties are made, use your thumb to make an indentation in the center. This will prevent the burger from developing a bump in the middle.
- Make sure your grill is clean before cooking. Many grillers recommend oiling the grates before cooking to prevent sticking.
- When cooking the burgers, flip only once and do not press down on the patties with a spatula. This will force the fat to seep out, preventing the burgers from being nice and juicy as well as flavorful.