Yes, you read that title right. WATERMELON CHEESEBURGERS.
Ever since we read this Mark Bittman article about vegetarian BBQ options, Abe and I have been intrigued by this idea.
Sounds bonkers, but think about it – watermelon IS delicious grilled – straight up, or with honey and ice cream for dessert. It tastes great with feta. And what ISN’T delicious with bread?!?
We cut the recipe in half to serve two; I acted as sous chef and helped myself to a few pieces while chopping:
No onion in the house, so we used onion salt instead. Brush on some olive oil, and the powder will stick right to the fruity flesh.
Grill 5 minutes on each side. Melted Jarlsberg Lite on top
Of course, we needed a little nest for our “burgers” – luckily, I just received an outrageously generous delivery, courtesy of Silver Hills Sprouted Bakery. This Canadian product is now available in the States! In Los Angeles, you can find them at Whole Foods. I chose two slices of “The Big 16”
Abe had his on a Mack’s Flax Bagel
The watermelon verdict?
Definitely different. But we both definitely liked it! The fruit loses its juiciness, mellows out in sweetness, and takes on a new texture – almost like a roasted bell pepper…
…or a portobello mushroom?!? (The weirdest part about all of this was it actually SMELLED like portobello mushrooms!)
For dessert I dug into another recent sample – vegan chocolate chip cookies from reader, fellow actress, and now professional baker, Emily. Her Jasmin and Mariann yesterday, but saved a few for our own hen house:
With frozen fruit and my daily cocoa:
They’re very reminiscent of Soft Batch or Entenmann’s cookies, except 100% cruelty free! Plus 10% of all sales goes to Invisible Children.
Right before bed I noshed on an apple, but I was too lazy to snap a photo. Blame it on the watermelon’s psychedelic shroom powers.