Taste of Summer Burger with Aged Balsamic Vinegar
1 1/2 cups diced seedless watermelon
3/4 cup peeled and coarsely shredded jicima
1/4 cup fresh mint, finely chopped
1/4 cup best quality aged balsamic vinegar
1/2 cup prepared mayonnaise
1 tablespoon finely chopped fresh flat leafed parsley
1 tablespoon finely chopped fresh chives
Zest from one lemon, finely grated
2 pounds ground chuck
3 tablespoons finely chopped fresh flat leafed parsley
1 tablespoon finely chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon white pepper
Vegetable oil, for brushing the grill rack
6 Kaiser Rolls, split
6 butter lettuce leaves
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Relish:
Combine the watermelon, jicima and mint in a medium sized mixing bowl. Drizzle with the balsamic vinegar and toss until well combined and refrigerate until serving.
To make the Herbed Mayonnaise:
Combine mayonnaise, parsley, chives and lemon zest in a small bowl. Refrigerate until serving.
To make the patties:
Handling the meat as little as possible to avoid compacting it, season the ground chuck with flat leaf parsley, rosemary, 2 teaspoons salt and 1 teaspoon white pepper in a large mixing bowl. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the Kaiser rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers:
Place a generous amount of the herbed mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, then a burger patty, and top with an equal amount of the watermelon relish. Add the roll tops and serve.