Grilled Cheeseburgers

with Feta-Watermelon Salad & Pickled Watermelon Rind

30 MIN

2 Servings

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From the Test Kitchen

It’s grilling season, chefs! And we’re kicking it off with one of our simple favorites: succulent, hearty cheeseburgers. Seasoned with mustard and topped with cheddar, these burgers are the definition of classic. To complement them, we’re taking advantage of summer watermelon three ways: serving it in the salad, cutting it into wedges as a stand-alone side and even pickling the rind for a tangy, sweet, unique side. Happy Fourth, chefs!

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

9 oz Ground Beef
2 Sesame Seed Buns
2 oz Arugula
2½ lbs Watermelon
1 Red Onion
2 slices Cheddar Cheese
2 Tbsps Crumbled Feta Cheese
2 Tbsps Red Wine Vinegar
2 tsps Dijon Mustard
1 Tbsp Sugar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

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.

2 Pickle the watermelon rind:

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.

3 Make the vinaigrette:

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.

4 Preheat the grill & form the patties:

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.

5 Grill the patties & buns:

Add the patties to the preheated grill (or place on a sheet pan and place in the broiler.) 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.

6 Make the salad & plate your dish:

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. Enjoy!