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Watermelon poke burger recipe

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Adjust Servings:
For Poke Sauce
6 tablespoons plus 2 teaspoons (100 ml) Rice Vinegar
¼ cup (60 ml) Soy Sauce or tamari
2 tablespoons (30 ml) toasted Sesame Oil
2 tablespoons (30 ml) fresh Lime Juice (about 1 lime)
½ Watermelon
For Tofu
1 block (300 g) firm Tofu , sliced crosswise in about ½-inch (1 cm) thick slices
Vegetable Oil , for frying
freshly ground Black Pepper , to taste
2 tablespoons (28 ml) Soy Sauce or tamari sauce
For Toppings
2 large-sized Avocados , cut in rounds
1 cup plus 2 tablespoons (20 g) fresh Cilantro leaves, chopped
Pickled Wakame
2 Scallions , finely diced
Black Sesame Seeds , for sprinkling

Watermelon poke burger recipe

  • Serves 4
  • Medium


  • For Poke Sauce

  • For Tofu

  • For Toppings



This appetizer is so fresh and full of exciting flavor contrasts you’ll want to make it again and again, especially on hot summer days. It’s really easy to put together and makes a great starter or mingle dish for parties. Combining sweet watermelon with a savory poke-soy sauce creates an exciting taste. The marinated watermelon slices are highlighted with fresh cilantro, creamy avocado, and sweet-and-peppery tofu.



To make the Poke Sauce

In a small bowl, stir together the vinegar, soy sauce, sesame oil, and lime juice.


Cut the watermelon into ½-inch (1 cm) thick slices and remove the rind. Using a round cookie cutter about 2 inches (3.5 cm, in diameter), cut out 8 small watermelon rounds from the slices. Carefully place the watermelon in a sealable plastic bag and pour in the vinegar sauce mixture. Seal the bag and refrigerate to marinate for 30 minutes.


Using the same size cookie cutters, cut 4 rounds from the tofu slices. Heat up a frying pan to medium-high heat and add a drizzle of oil. Fry the rounds on both sides for a couple of minutes until golden. Season with salt and pepper to taste, and drizzle with a little soy sauce.


Layer the tofu, avocado, cilantro, pickled wakame, and scallions between the watermelon rounds. Sprinkle with black sesame seeds.


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