Preheat oven to 375 degrees F. Lightly grease a baking sheet with olive oil.
Prepare the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Note: If you are unable to find Meyer lemons, mix 1/2 teaspoon fresh orange juice and 1/2 teaspoon fresh lemon juice.
If using frozen spinach: first, thaw. If using fresh spinach: blanch for 30-60 seconds in a pot of boiling water, then transfer to ice water to halt the cooking process; drain. Then, use a paper towel or cheese cloth to squeeze excess liquid from the cooked/thawed spinach. Chop into pieces.
Mix together the ground turkey with the chopped spinach. Form the mixture into four 6-ounce burgers. Season both sides with salt and pepper. Arrange on the prepared baking dish.
Bake 30 minutes, turning once, to a minimum internal temperature of 165 degrees F. Top each patty with cheese during the last few minutes of cook time and let soften slightly
Serve burgers on toasted slices of Martin’s 100% Whole Wheat Potato Bread, topped with Meyer lemon-honey mustard and a few sprigs of watercress. Serve with extra mustard on the side.
Recipe adapted from: www.foodnetwork.com