The Produce Mom shares how to eat the rind of a watermelon & winning recipe for a veggie-loaded burger

Did you know you can eat the rind of a watermelon?! The Produce Mom and the reigning Illiana Watermelon Queen share watermelon tips and how to get started!

Also, in the Indy Style kitchen today, were students from Carrol High School, showing off Indiana’s winning FCCLA recipe, the veggie loaded burger!Bacon and Cheddar Cheese Crusted Burger

Number of Portions: 2 Portion Size 4.5 ounces

Cooking Method: Pan Fry and Saute

Recipe Source: Jacob TillIngredients

Item Amount

Onion 2 ounces

Garlic 3 cloves

Beef brisket 4.5 ounces

Sirloin 3.5 ounces

Cherry tomatoes 10

Olive oil 1 Tablespoon

Worcestershire Sauce 1 Tablespoon

Red pepper flakes 1 pinch

Salt 1 Tablespoon

Pepper ½ Tablespoon

Egg 2 + 1 Tablespoon

Bacon ¼ pound

Smoked cheddar cheese ½ ounce

Extra sharp cheddar cheese ½ ounce

Micro arugula ½ ounceProcedure

Chop onion and mince garlic. Place in medium mixing bowl. Cut brisket and sirloin into about 1/2 inch cubes and add to onions and garlic. Place cast iron skillet on burner and begin heating it up. When pan is hot, add tomatoes and saute to desired color and doneness. Remove tomatoes, place in bowl, and cover. Keep skillet on burner and add olive oil.

Add Worcestershire sauce, red pepper flakes, salt, pepper, and 1 tablespoon mixed egg to brisket mix and mix together. Run meat mix through the meat grinder 2 times or to desired texture.

Small dice bacon and place flat in 4 inch ring molds. Grate the cheddar cheeses with a micro plane and place on top of bacon. Turn burner onto high. Place half of burger blend in each ring mold and flatten the top. Place in hot cast-iron skillet. Render the bacon side of patty and flip after about 3 minutes.

Sear opposite side of patty for about 1 minute and remove from skillet. Remove from heat and cover until service. Remove skillet from burner and set aside to cool. When skillet has cooled off, about 10 minutes, crack remaining two eggs into skillet and pan fry sunny side up.

For plating, place a hamburger bun on the plate. Add cracked pepper balsamic mayonnaise, burger, pickled onion, dill pickles, arugula, egg, and sweet potato spirals. Add tomatoes to plate for garnish.

Sweet Pickled Red Onions

Number of Portions: 2 Portion Size 2 ounces

Cooking Method: Pickling

Recipe Source: Jacob Till

Mix together all ingredients except onion in small saucepan on high heat. Stir until sugar is dissolved. Bring pickling mixture to a simmer and remove from heat. Slice red onion into thin rings and place in pickling mixture. Put mixture and red onions in container and cover. Let sit for 30 minutes or to desired strength. Remove onions from mixture and pat dry with paper towels. Set aside and cover until ready to plate. Place on burger.