If there’s anything I absolutely love, it’s a food challenge.
I contribute to a group called Burger Month, another amazing idea of Kita Roberts. Each month she sends an email with a few ingredients that must be used in the burger creation. June’s ingredients were spinach, radishes, lemon and whole cream. At first, I was so not excited – I absolutely hate radishes.
However, I don’t back down from a challenge. As a matter of fact, I make it my bitch.
This burger was seriously an unexpected delicious beauty.
I incorporated the radishes, diced teeny tiny, into a fresh tabbouleh that was surprisingly so damn good. The lemon was also part of the tabbouleh.
I’m sure you’re wondering what I did with the spinach; it’s IN the burger, which worked like a fat little charm.
I also chopped dry, cured pork shoulder and incorporated that into the burger, as well. This wasn’t your typical pork shoulder; it’s paper thin like prosciutto. I have never seen this before in my life; but Publix now carries it and I had to try it.
Here’s the brand, Volpi, check it out.
I have made burgers in the past with chopped pepperoni, which turned out so well, so I figured this may take this burger to the extra level.
The last of the ingredients that I needed to incorporate was the whole cream. That’s the luscious cheese sauce.
Tis is a sharp cheddar blackberry sauce. It works – don’t ask me how. All I know is that it’s delicious.
All the elements are here – spinach, radishes, lemon, and whole cream.
Here’s your printable –