Have you ever heard of a watermelon burger? Neither had I until it was time to start grilling for our 4th of July BBQ. Mr. M had arranged to make “Cafe Salle Pleyel” burgers for the festivities, but I opted out because I’m not a caper not cornichon fan. So he replied, “OK, I’ll make you a watermelon burger.”
Now my intuition told me that this burger would be TOPPED with watermelon slices. And even when I saw Mr. M slice the seedless watermelon into thick 1 1/2” slices, I thought to myself, “Wow! It must really reduce down in size on the grill!” It was only after it was plated in front of me on a bun with melted Monterey Jack cheese on top that I questioned the ingredients.
“Um….where’s the meat?”
“It doesn’t have any meat. I told you it was a watermelon burger.”
I stared at the giant slice of watermelon topped with cheese and encased in a hamburger bun.
“I know. But I assumed that meant there was a BURGER element to it.”
A few grumbles ensued and I looked at the pink fleshy “burger” with dismay. Mr. M sighed and went to throw 2 burger patties on the grill for me, but my tummy rumbled loud enough for others to hear.
That’s when I figured I might as well bite into this thing.
And two seconds after swallowing my first bite I stopped and looked up and just said, “Oh my gosh!” Because, yes, it was that ridiculously good.
Now I have no idea if it was the fact that this was sweet summer watermelon. Or that I was THAT hungry. Or that I was able to eat the entire thing without getting any sort of allergic reaction that I usually get from melon. BUT, dear friends, these things are INSANELY amazing.
I will never mock the idea of a watermelon burger again, and instead will now share with you the really easy recipe that will get you to this grilling epiphany as well!
Recipe inspired by Mark Bittman’s Watermelon Burgers with Cheese (link)
- 1 small seedless watermelon
- 1/4 cup olive oil
- Salt and black pepper
- 4 ounces Monterey Jack cheese sliced
- Pre-heat your grill to medium-high.
- Cut the rind off the watermelon to make a square and cut lengthwise into quarters. Then cut 1 1/2-inch-thick slices that are rind-free.
- Mix the olive oil and the salt and pepper. Brush the mixture on the watermelon slices. Grill or for 5 minutes on each side until the flesh is dried out and slightly carmelized.
- Place the cheese on top, cover the grill and cook for one minute, just until the cheese melts.
- Serve on buns!