4 portobello mushrooms – stalks removed
½ watermelon – 1” slices, rind removed
2 ears of corn
lemon olive oil
S & P
Preheat grill on medium heat
Begin by putting the corn directly on the grill and let each side begin to char. The whole ear should take 15 – 20 minutes to cook. Once browned remove, let cool and cut the kernels from the ears and set aside.
Drizzle some olive oil inside each mushroom and place rosemary sprig in each.
Lay underside of mushroom down on grill and cook for 5 minutes. Flip over.
Meanwhile once as mushrooms are cooking place each piece of watermelon on grill and sear for 4 minutes each side until nice grill marks appear.
Note: You’re not cooking the melon just adding flavor by grilling it. Once done remove and cut into pieces.
To assemble: Toss all salad ingredients i.e. arugula, corn, watermelon together. Add drizzle olive oil and squeeze lemon juice and pinch salt. Serve on larger platter with burgers arranged on top.
Assemble burgers with lettuce, tomato and preferred condiments on toasted burger bun or alternatively wrap mushroom in lettuce wrap.
*For Molly’s full story, Click Here
*Photographed by Alli Shepherd