Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Ingredients
- 1 small watermelon
- ¼ cup olive oil
- 1 tablespoon minced onion
- Salt
- black pepper
- 4 ounces mozzarella, Monterey Jack, Gruyère or other melting cheese, grated or sliced
- Nutritional Information
Nutritional analysis per serving (2 servings)
411 calories; 39 grams fat; 11 grams saturated fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 12 grams protein; 44 milligrams cholesterol; 356 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 11/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating the flesh up too much.
- Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute.
- Serve on buns, toast or hard rolls with the usual burger fixings.
30 minutes
Dining and Cooking