Grilled Cheeseburgers with Feta-Watermelon Salad & Pickled Watermelon Rind
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
9 Ounces Ground Beef2 Sesame Seed Buns2 Ounces Arugula2½ Pounds Watermelon1 Red Onion2 Slices Cheddar Cheese2 Tablespoons Crumbled Feta Cheese2 Tablespoons Red Wine Vinegar2 Teaspoons Dijon Mustard1 Tablespoon Sugar
Wash and dry the fresh produce. Halve the buns. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. Halve the watermelon. Cut 1 half of the watermelon into 4 wedges. Set aside. Using a peeler or knife, remove and discard just the outer, dark green layer of the remaining watermelon half. Cut the watermelon half into large wedges, then cut off and reserve the pale rind of each wedge. Slice the pale rinds into 2-inch pieces; large dice the fruit.
In a small pot, combine the watermelon rind, vinegar, sugar, a big pinch of salt and ½ cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, occasionally
swirling the pot, 5 to 7 minutes, or until the rind is slightly translucent and slightly tender when pierced with a fork. Remove from heat and set aside to cool, leaving the liquid in pot.
While the pickled watermelon rind cools, in a small bowl, combine the diced onion, half the mustard and 2 tablespoons of the pickling liquid; season with salt and pepper. Slowly whisk in 2
tablespoons of olive oil until well combined.
Preheat the grill (or broiler) on a medium-high flame. (If broiling, set a broiler pan or broiler-safe dish at least 4 inches away from the heat source. Alternatively, heat a stovetop grill pan on medium high until hot.) In a medium bowl, combine the ground beef and remaining mustard; season with salt and pepper. Using your hands, form the mixture into two ¾-inch-thick, round patties.
Add the patties to the preheated grill and cook 3 to 4 minutes per side, or until cooked to your desired degree of doneness. While the patties cook, add the buns, cut sides down, and toast 10 to 20 seconds, or until browned and crispy. Transfer the cooked patties and toasted buns to a plate; immediately top each patty with a slice of cheddar cheese.
In a large bowl, combine the arugula and diced watermelon; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra); season with salt and pepper
to taste. Place a cooked patty onto each toasted bun bottom. Top with as much of the sliced onion as you’d like and a toasted bun top. Divide the finished burgers and salad between 2 plates. Garnish the salad with the feta cheese. Serve with the watermelon wedges and pickled watermelon rind on the side.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDACOFFEY12.
In a small pot, combine the watermelon rind, vinegar, sugar, a big pinch of salt and ½ cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, occasionally
swirling the pot, 5 to 7 minutes, or until the rind is slightly translucent and slightly tender when pierced with a fork. Remove from heat and set aside to cool, leaving the liquid in pot.
While the pickled watermelon rind cools, in a small bowl, combine the diced onion, half the mustard and 2 tablespoons of the pickling liquid; season with salt and pepper. Slowly whisk in 2
tablespoons of olive oil until well combined.
Preheat the grill (or broiler) on a medium-high flame. (If broiling, set a broiler pan or broiler-safe dish at least 4 inches away from the heat source. Alternatively, heat a stovetop grill pan on medium high until hot.) In a medium bowl, combine the ground beef and remaining mustard; season with salt and pepper. Using your hands, form the mixture into two ¾-inch-thick, round patties.
Add the patties to the preheated grill and cook 3 to 4 minutes per side, or until cooked to your desired degree of doneness. While the patties cook, add the buns, cut sides down, and toast 10 to 20 seconds, or until browned and crispy. Transfer the cooked patties and toasted buns to a plate; immediately top each patty with a slice of cheddar cheese.
In a large bowl, combine the arugula and diced watermelon; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra); season with salt and pepper
to taste. Place a cooked patty onto each toasted bun bottom. Top with as much of the sliced onion as you’d like and a toasted bun top. Divide the finished burgers and salad between 2 plates. Garnish the salad with the feta cheese. Serve with the watermelon wedges and pickled watermelon rind on the side.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDACOFFEY12.
Nutritional Info Amount Per Serving
- Calories: 624.9
- Total Fat: 39.7 g
- Cholesterol: 138.3 mg
- Sodium: 551.8 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 1.8 g
- Protein: 33.6 g
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