Yield: 4 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Whisk together in a small bowl the mustard, honey, orange juice, 1/2 teaspoon of lemon zest, 1 teaspoon of lemon juice, salt, and pepper. Cover and refridgerate for at least 30 minutes and up to 24 hours. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Preheat the grill to high. Form the ground turkey into four 6 oz. patties. Sprinkle the burgers, on both sides, with salt and pepper. Grill until cooked through for 3–4 minutes per side. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. During the last few minutes of cooking, add two slices of cheese to each patty, cover the grill, and let the cheese soften slightly, about 1 minute. Put the patties on the buns, drizzle with the lemon-honey mustard, and top with watercress (optional). Serve with extra lemon-honey mustard on the side. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours