Watermelon burgers

I love grilled fruit. Peaches and pineapple are my favorite but the time has come for the next summer fruit to be tested – watermelon!

The recipe came from Mark Bittman, the Minimalist in a New York Times article. He covered cabbage and sweet potatoes but the watermelon burgers caught my eye.

I did the quick preparation, using green onions not regular ones. And instead of the toppings Bittman suggested, we added feta to the watermelon when it was on the grill and then topped them with fresh basil once they came off the grill.

After dinner, we decided that there were a few changes to be made. Bittman recommended 1 ½ inch thick slices but that was too big. I think 1 inch slices would do the trick. Also toasting the buns would keep the bread from becoming soggy. Finally, adding more condiments would make the meal more well-rounded. Sliced red onion, more greens, pesto or a different type of cheese are some suggestions.

There is a lot of potential with this fun little recipe and there are many possibilities if you let your mind wander with watermelon!

(Photographs and new header by my father, George Filgate)


3 thoughts on “Watermelon burgers

  1. Try this, a salad: Grilled, thinly sliced watermelon and heirloom tomatoes, with a pomegranate vinaigrette and toasted pumpkin seeds!

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