Charred Watermelon with Burrata & Hot Honey
A surprising yet irresistible dish where sweet watermelon transforms into a savory base. Warm, caramelized slices meet creamy cold burrata, finished with a drizzle of spicy hot honey for a perfect balance of flavors.
Ingredients
Charred Watermelon
1 small seedless watermelon, cut into thick rectangular slabs (about 3 cm / 1¼ inch thick)
1 tablespoon olive oil
1 teaspoon flaky sea salt
½ teaspoon cracked black pepper
Burrata
2–4 burrata balls (about 125 g / 4.5 oz each), kept cold
Flaky sea salt, to taste
Cracked black pepper, to taste
Hot Honey
80 ml (⅓ cup) raw honey
1–2 teaspoons chili flakes
1 teaspoon apple cider vinegar
A pinch of flaky sea salt
To Finish
Fresh basil leaves
Fresh mint leaves
Extra chili flakes
Flaky sea salt
Cracked black pepper
A drizzle of high-quality extra virgin olive oil
Instructions
Prepare the hot honey:
In a small saucepan over low heat, gently warm the honey, chili flakes, apple cider vinegar, and salt for 2–3 minutes until fragrant and slightly loosened.
Remove from heat and let it sit at room temperature to infuse—the flavor will intensify as it rests.
Cut and dry the watermelon:
Slice the watermelon into thick rectangular slabs (about 3 cm thick).
Pat each piece completely dry with paper towels to ensure proper charring.
Season the watermelon:
Lightly brush both sides with olive oil, then sprinkle with flaky sea salt and cracked black pepper.
Heat the grill:
Preheat a cast iron grill pan or outdoor grill over high heat until very hot and lightly smoking.
Grill the watermelon:
Place the slabs on the grill and cook undisturbed for 2–3 minutes, until deep grill marks form.
Flip carefully and grill the other side for about 2 minutes. The watermelon should be warm and lightly caramelized.
Rest briefly:
Transfer the grilled watermelon to a board and let it rest for about 1 minute to allow the flavors to settle.
Assemble the dish:
Place each warm watermelon slab on a serving plate.
Set a cold burrata ball in the center of each piece, pressing gently so it stays in place.
Season the burrata:
Sprinkle with flaky sea salt and cracked black pepper.
Add the hot honey:
Slowly drizzle the warm honey over the burrata, letting it cascade down onto the watermelon.
Finish and garnish:
Add extra chili flakes, then scatter fresh basil and mint leaves around the burrata.
Finish with a drizzle of olive oil and a final pinch of flaky sea salt.
Serving
Serve immediately while the watermelon is still warm and the burrata is cold.
This contrast in temperature and texture is what makes the dish truly special.
Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Difficulty: Easy
