Watermelon and burgers sound like something you'd eat at an awesome backyard summer BBQ. But, what about WATERMELON BURGERS?
Don't click out of this yet.....let's all give this a whirl and let me know what you think on our Facebook or Instagram posts. SHOW ME YOUR PICS!
Here are the ingredients you’ll need:
- 1 small orange
- 1 cup roughly chopped fennel fronds
- 1 - 2 fat garlic cloves
- 2 Tbsp white wine vinegar
- ¼ tsp kosher salt
- Freshly cracked black pepper
- 4 slices of watermelon, 1 ½” thick
- Olive oil
- Cheese—preferably chevre, sheep or goat (I'm not that fancy.....I'll probably use goat)
- 4 square ciabatta buns or a baguette cut into sandwich-size portions
Directions:
- Preheat your grill for high heat direct cooking
- Rub the grates down with a wadded paper towel dipped in cooking oil
- Zest the orange and crush the garlic into a small bowl with the fennel fronds. (This is apparently called gremolata)
- Slice the orange in half, rub lightly with olive oil, and place cut-side down directly over the fire.
- Cook for a minute or two until the oranges become deeply charred, then juice them into the bowl with the fennel.
- Stir in the white wine vinegar and kosher salt, then cover and set aside at room temperature while you make the burgers.
- Use the bread as a guide to cut perfectly sized watermelon burger “patties”
- Coat those babies with olive oil and season them with a sprinkle of kosher salt.
- Rub the grill grates with the oily paper towel once again, then put the burgers directly over the flames.
- Cook for about 5-7 minutes per side, moving around the grill as needed to keep from burning.
- Toast the buns lightly, top with watermelon, cheese, with a few coarse cracks of black pepper, and a few spoonfuls of the gremolata.
- Serve immediately (they get cold quickly!)
This recipe was inspired by Allison Robicelli at The Takeout - Thank you!