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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Real fermented mirin — sweet rice wine for glazes and teriyaki
Raw unfiltered honey — baking, glazes, tea, cheese boards
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Real fermented mirin — sweet rice wine for glazes and teriyaki
Raw unfiltered honey — baking, glazes, tea, cheese boards
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Whisk mustard and honey in a small bowl until smooth. Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well. Form into four 1-inch-thick burgers. Lightly brush the burgers on both sides with oil. Grill until no pink remains in center, 5 to 7 minutes per side. Brush the burgers with the remaining mustard mixture. Serve on rolls with lettuce, tomato and onion slices.