Honey roasted nut butter: add all honey roasted pistachio (or peanut) butter ingredients to a food processor. 

Process for 5 to 10 minutes on low. The amount of time will be determined by the power of your food processor and the consistency you want in your nut butter. 

The pistachios/peanuts will go from a sandy texture to a playdough consistency before the spread starts to get smooth. If you've never done this before, for a few minutes it will seem like there's no way your pistachio/peanut spread will become smooth, but just keep running the food processor and it will eventually smooth out and become creamy. 

When you get the consistency you want, make sure to taste to see if you need to add more salt or honey. 

Burger patty: pre-heat a large skillet or griddle over high heat for 5 minutes. Measure out about a 6-ounce portion of ground beef and form it into a patty that's between 3/4 and 1 inch thick. Season both sides of your burger patties with salt and black pepper.

Place your ground beef patty on the hot skillet or griddle. Cook for 3 minutes and flip the burger.

Once flipped, cook 4 more minutes for a medium-rare patty. Add additional time if you prefer a more well-done burger.

Remove the patty to a plate to rest for a couple of minutes. While the burger is resting, toast your buns in the hot pan for one to two minutes (spread butter on each bun if desired). 

Sandwich assembly: in a small bowl, we'll quickly assemble a salad with the mixed greens. Add a handful of greens, and then add olive oil, red wine vinegar, apricot preserves, and a small pinch of salt and pepper. Toss the greens with the dressing to combine. 

Spread an additional tablespoon of apricot preserves on the bottom bun and then top with some of the salad greens.

Add the burger patty on top of the greens and then top with a dollop of pistachio/peanut butter and a sprinkling of goat cheese. Complete the burger with the top bun and serve.