Servings:
2
Ingredients:
For grilled paneer and watermelon:
4 tsp grapeseed oil
8 oz paneer cut into 2″ x 3″ slices, ⅓” thick
4 slices watermelon, about ½ inch thick, patted dry
1 tsp salt
1 tsp black pepper
For cilantro pesto:
2 cloves garlic
1½ cups packed cilantro leaves
⅓ cup grated Parmigiano-Reggiano
2 tbsp pine nuts
½ tsp salt
½ tsp black pepper
1 tbsp fresh lemon juice
⅓ cup extra-virgin olive oil
To assemble:
1 tsp butter
2 hamburger buns
Herb-lemon mayo
1 cup arugula
¼ red onion, sliced
Directions:
Step 1
For the cilantro pesto, combine all ingredients, except oil, in a food processor or blender. Pulse until incorporated and slightly chunky. Slowly drizzle in oil until emulsified. (Take care not to over-blend it; otherwise, you'll heat the pesto.)
Step 2
Preheat barbecue to high heat. Pat the watermelon dry before grilling for the best grill results. Brush oil over paneer and watermelon. Season with salt and pepper. Add paneer and watermelon to the grill and sear for 2-3 minutes, until charred on both sides.
Step 3
Lightly butter the cut sides of the hamburger buns. Place on the grill, buttered side down. Toast for 1-2 minutes, until golden brown.
Step 4
Transfer buns to plates. Brush the cut side of the bottom buns with pesto and the cut side of the top buns with herb-lemon mayo. To each bottom bun, add a slice of watermelon, a slice of paneer, and another slice of watermelon, then top with arugula and red onion slices. Cover with the top bun. Serve warm.
