Ingredients
Method
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef with ¼ cup salsa verde and minced garlic. Season generously with salt and pepper. Divide into four equal patties, about ½ inch thick. Make a slight indent in the center of each patty to prevent puffing during cooking.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering but not smoking. Sear the burgers for 2 minutes on one side until deeply browned, then flip and immediately transfer the entire skillet to the hot oven. Cook for another 6-8 minutes until the internal temperature reaches 150°F (medium).
- During the last minute of cooking, open the oven and place a slice of fontina over each burger. Let it melt into the patty before removing from the oven.
- While the burgers rest for 2 minutes, toss cubed watermelon with torn basil leaves and lemon juice in a medium bowl. Season lightly with salt.
- Split brioche rolls and toast them cut-side down in a dry skillet or under the broiler until golden (about 30 seconds). Spread remaining salsa verde on the bottom half of each bun, top with a burger patty, watermelon mixture, and any melted fontina that pooled out. Serve immediately.
Nutrition
Notes
Substitutions: Fontina can be swapped for provolone, mozzarella, or even a good cheddar. If you don't have brioche, ciabatta works beautifully — just brush the cut sides with olive oil and toast them briefly under the broiler so they hold up to the juicy patty without getting soggy.
Storage: Keep leftover burgers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat rather than microwaving, which will make the fontina rubbery and dry out the edges. The salsa verde keeps well on its own for about a week refrigerated — I always make extra because it's great mixed with yogurt as a burger sauce or stirred into pasta.
Serving suggestion: If your watermelon isn't super sweet, add a pinch of flaky sea salt and a crack of black pepper to the mixture. It makes all the difference in balancing the richness of the cheese and beef.