Perfect Day for a Picnic Burger with Watermelon Slaw, Arugula Salad and Goat Cheese Spread

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I adore the sweet and salty, hot and cold combos of this burger. It combines all the perfect elements of a picnic between a bun.


Watermelon Slaw:
3 cups julienned watermelon
¾ cup diced red onion
3 tablespoons red wine vinegar
1 teaspoons salt
½ teaspoons pepper
4 tablespoons mint, thinly sliced
1 ½ tablespoons Colavita Extra Virgin Olive Oil

Goat Cheese Spread:
¾ cup basil and garlic flavored goat cheese
¾ cup feta cheese, crumbled
3 tablespoons mayonnaise

1 pound ground chuck
1 pound ground sirloin
2 teaspoons salt
½ teaspoons pepper
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 teaspoons cayenne pepper

Arugula Salad:
4 cups baby arugula
1 ½ teaspoons Colavita Extra Virgin Olive Oil
3 teaspoons lemon juice
1/8 teaspoons salt
1/8 teaspoons pepper

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 hamburger size eggy brioche style onion bakery buns


Prepare a medium-hot fire by preheating a gas grill to medium-high, or in a charcoal grill with a cover.
To prepare the slaw combine the watermelon, red onion, red wine vinegar, salt, pepper, mint and olive oil in a large mixing bowl. Stir until all ingredients are thoroughly combined, cover with plastic wrap and place in the refrigerator to chill.
To make the goat cheese spread, combine the goat cheese, feta and mayonnaise in a small bowl. Cover and set aside.
To make the patties, place chuck, sirloin, salt, pepper, garlic, Worcestershire and cayenne in a large mixing bowl. Combine well, handling the meat as little as possible to avoid compacting it. Form into 6 patties and refrigerate until ready to grill.
To make the salad toss the arugula, olive oil, lemon juice, salt and pepper in a large mixing bowl gently until just coated. Cover and set aside.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side. During the last few minutes of cooking, place the buns cut sides down on the outer edges of the rack to toast lightly.
While burgers are cooking, place a large fine meshed strainer over a large bowl and pour watermelon slaw into strainer. Allow to drain well while burgers are finishing cooking.
To assemble the burgers, spread the goat cheese spread over the cut sides of the bun bottoms. Place equal portions of watermelon slaw on each bun bottom. Top each portion of watermelon slaw with a patty and top with equal portions of the arugula salad. Add the bun tops and serve immediately.
Makes 6 burgers