HONEY MUSTARD CHEESEBURGERS
Make and share this Honey Mustard Cheeseburgers recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine mustard, honey, dried oregano, and lemon juice, if using, to make sauce.
- To ground beef, add 2 tbls. of the above mustard sauce, oregano, onions, salt and pepper. Mix together lightly, but make sure it is fully incorporated. Form into 4 burgers. Grill or broil 4 to 5 minutes on each side for medium. When the burgers are almost cooked, place a slice of cheese on each one. Place on bottom of bun and top with lettuce and tomato. Spoon the rest of the honey mustard sauce over the top and place top bun over all. Enjoy!
Nutrition Facts : Calories 539.2, Fat 23.5, SaturatedFat 11.1, Cholesterol 103.1, Sodium 720.5, Carbohydrate 46.7, Fiber 3.5, Sugar 24.4, Protein 36.1
HOMEMADE HONEY MUSTARD
This made-from-scratch honey mustard will keep in your fridge for 6 months! Use this Honey Mustard to slather on burgers, dip chicken wings, or even glaze baked salmon. You'll never buy store-bought mustard again.
Provided by Bryce Coulton
Categories Condiment
Time P2DT15m
Number Of Ingredients 10
Steps:
- Soak and refrigerate mustard seeds and peppercorns: In a small plastic container or glass bowl, soak the yellow and brown mustard seeds and black peppercorns in the water. Cover and set in the refrigerator for 12-24 hours. The mustard seeds and peppercorns will slightly soften and break down easier while blending.
- Strain the mustard seeds and peppercorns: Using a sieve, strain the mustard seeds and peppercorns, and discard the water. The liquid will be too bitter to use.
- Blend the mustard seeds: Place the strained mustard seeds and peppercorns in a blender. Add apple cider vinegar, brown sugar, honey, garlic powder, onion powder, and salt. Blend at a low setting for 15 seconds, then slowly increase to a high setting and blend for 10 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened significantly. Blend at a low setting for 15 seconds, slowly increasing to a high setting and blend for 15 to 20 seconds. The consistency will begin to resemble that of a thick mayonnaise. If you prefer a smoother texture, blend for another 15 to 20 seconds at a medium to high setting.
- Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours before using. The mustard has some bitterness after blending, and still needs time for the bitterness to lessen. Once it's ready the mustard can be stored in the refrigerator for up to 6 months.
Nutrition Facts : Calories 38 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 266 mg, Sugar 4 g, Fat 1 g, UnsaturatedFat 0 g
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