Grilled Watermelon Burgers

They're weird but good.

Ingredients

Buy

• 1 small orange
• 1 cup roughly chopped fennel fronds
• 1-2 fat cloves of garlic
• 2 Tbsp. white wine vinegar
• 1/4 tsp. kosher salt
• Freshly cracked black pepper
• 4 slices of watermelon , 1 1/2-2" thick
• Olive oil
• chevre or whatever cheese you like (I recommend sheep and goat cheeses)
• 4 square ciabatta buns , or a good crusty baguette cut into sandwich-sized portions

Instructions

• Preheat your grill for high heat direct cooking and rub the grates down with a wadded paper towel dipped in cooking oil (set aside to use again later).
• Use a microplane to zest the orange and pulverize the garlic into a small bowl with the fennel fronds.
• Slice the orange in half, rub lightly with olive oil, and place cut-side down directly over the fire. Cook for a minute or two until the oranges become deeply charred, then juice them into the bowl with the fennel . Stir in the white wine vinegar and kosher salt , then cover and set aside at room temperature while you make the burgers.
• Use the bread as a guide to cut perfectly sized watermelon burger “patties,” then coat them well with olive oil and season them with a sprinkle of kosher salt . Rub the grill grates with the oily paper towel once again, then put the burgers directly over the flames. Cook for about 5-7 minutes per side, moving around the grill as needed to keep from burning.
• Toast the buns lightly, then top with watermelon , chevre cheese, a few coarse cracks of black pepper , and a few spoonfuls of the gremolata. Serve immediately.