Grilled watermelon has officially become an internet sensation. Granted, blackened melon might sound odd, but Black Sheep chef Michael Foust recommends trying it before you knock it. His mouthwatering version has a bit of spice and zing to it—because, well, of course it does. (Hungry? Chef Foust is serving it up as his Wednesday special today for $11.)
Black Sheep’s Watermelon “Burger”
Makes 4 servings
2 tablespoons jerk season
2 tablespoons smoked paprika
Salt & pepper, to taste
1-pound medium seedless watermelon
1/2 cup mustard greens
1/2 cup green onions
1 pickled jalapeño sliced
Queso fresco, 2 slices per burger
In a small bowl, combine seasoning, paprika and salt and pepper and stir until well combined.
Slice watermelon into rounds. Remove the rind (save for pickling) with a paring knife. With a knife or a large biscuit cutter, cut 1-inch thick “burgers” the size of your bun to create four 6- to 8-ounce patties.
Sprinkle rub over both sides of watermelon burger and sear in a cast-iron pan lightly coated with a teaspoon or two of vegetable oil on high heat to create a “blackened” effect, or grill over hot coals. (Chef tip: you will have more control over the blackening process in the pan). Warm burger for about two minutes. Flip with a spatula to warm on the other side.
To assemble the burger: Place burger on the bun. Top with mustard greens, green onions, pickled jalapeños and 2 slices queso fresco. Enjoy!