The creamy and salty burrata was a delicious counterpart to the crisp, sweet watermelon. Cucumbers provided a nice little crunch, and the mint and serrano peppers rounded out the flavors. The meal continued with a play on flavors and textures. The juicy spiced lamb burgers paired well with the creamy goat cheese and sweet and tangy sour cherry jam.
Burrata-Stuffed Watermelon with Cucumber-Mint Salad
Recipe by Shannon
Stuffing the watermelon made for a fun presentation, but next time I'd just slice the watermelon and add burrata on top, followed by the cucumber salad! Also- I debated making the cucumber salad with basil and adding some balsamic vinegar, think this would be another good option.
1 ball of burrata
1 small cucumber, diced
1 serrano, finely diced
1-2 sprigs of mint, leaves removed
extra virgin olive oil
freshly ground black pepper
Cut off the watermelon rind to form a rectangular shape larger than the ball of burrata. Slice diagonally down the center of the rectangle to form two halves. Cut out a hole on the inside of each half that will fit the burrata. Place the burrata inside the watermelon halves to re-form the rectangle. Mine stayed together pretty well, but you could always use a toothpick or two to hold it into place.
To prepare the salad, add the cucumber, serrano and chopped mint to a small bowl. Add a bit of olive oil, then season to taste with salt and pepper. Add salad to a large plate and place the burrata-stuffed watermelon on top. Slice and serve.
Lamb Burgers Stuffed with Goat Cheese & Sour Cherry Jam
Recipe by Shannon
Yield: 3 burgers
These could also be prepared un-stuffed, as burgers with a goat cheese spread topped with sour cherry jam/compote.
1lb ground lamb (or grass-fed beef)
2-3t Penzey's lamb seasoning
1-2oz goat cheese
2-3t sour cherry jam (recipe to come)
for assembly: burger buns, lettuce (I used swiss chard), or greek yogurt
Add the meat to a bowl and season with lamb seasoning, salt and pepper. Mix lightly, then divide into 6 equal portions. Form into small patties, then top three of them with a chunk of goat cheese and bit of jam. Top with the remaining three patties and purse together.
On a hot grill, cook the burgers for 3-4min/side on high heat. I served these on small brioche buns with some swiss chard- but feel free to dress up as you see fit!
What's your favorite thing to stuff?? As always, thanks to Joan and Laz for hosting! Be sure to check out the recap here next week