It earned the grand prize in every sense! Glad you enjoyed it too.
Watermelon Rind Kimchi Burger
This delicious pork burger took home the Grand Prize in our first-ever Recipe Contest. Juice was used in the burger patty, along with a slice of watermelon in the burger. Recipe author Shauna Havey from Roy, Utah says “It’ll make you wonder why you’ve never put watermelon on your burger before!”
- For the Kimchi:
- 1 1/2 cups watermelon rind, cut into matchsticks
- 1 tablespoon fine sea salt
- 2 radishes cut into matchsticks
- 2 scallions sliced thin on a bias
- 1/3 cup julienne cut carrots
- 2 teaspoons minced, fresh jalapeno
- 1/2 teaspoon ginger paste
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon sugar
- 1 tablespoon chili paste
- For the Burgers:
- 1 1/2 lbs ground pork
- 1/3 cup watermelon juice
- 1/2 jalapeno fresh, minced
- 1 clove garlic, minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 1 tablespoon sesame oil
- For the Aioli:
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon hot chili sauce
- 2 teaspoons honey
- To finish the Burgers:
- 6 thin slices watermelon seeded, rind removed
- 6 onion poppy seed buns toasted
- 1 bunch fresh cilantro
1. Place the watermelon rind in a large bowl and sprinkle with the salt. Let sit one hour, then rinse thoroughly under cold water. Pat dry and place into a clean bowl.
2. Add the remaining ingredients for the kimchi and toss to thoroughly combine. Cover and refrigerate until needed.
3. Mix all the ingredients for the burgers and shape into six equal size burgers.
4. Grill the patties for 4-6 minutes per side until done to your liking. Note: The thicker the burger, the longer it will take to cook. Grill to desired temperature.
5. Mix the ingredients for the aioli and spread it onto the bottom buns. Add a few sprigs of fresh cilantro before setting the burgers on top.
6. Layer the watermelon slices and kimchi on top of each burger. Spread more aioli onto the top buns before setting them into place. Serve and enjoy!
Makes 6 servings.