Tabbouleh Burger | Dixie Chik Cooks

Tabbouleh Burger with Smoked Pork Shoulder and Blackberry Cheese Sauce

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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.

Tabbouleh Burger | Dixie Chik Cooks

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.

cured pork shoulder copy

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 –

Tabbouleh Burger with Smoked Pork Shoulder and Blackberry Cheese Sauce

Tabbouleh Burger with Smoked Pork Shoulder and Blackberry Cheese Sauce


    For the Burgers
  • 1 lb. ground chuck
  • 2 strips Smoked Pork Shoulder (If you can't find it substitute prosciutto)
  • Spinach, chopped
  • 2 tbsp Moore's Original Marinade
  • 1 tsp garlic
  • For the Tabbouleh
  • 1 bunch flat leaf parsley, chopped
  • 1 lemon, juiced
  • 2 tsp garlic, minced
  • 1/2 yellow onion, diced small
  • Handful radishes, diced small
  • 1 tomato, diced small
  • 1/2 cucumber, diced small
  • 1 tsp white vinegar
  • 2 tbsp olive oil
  • Salt, to taste
  • For the Cheese Sauce
  • 1 tbsp flour
  • 1/4 cup water
  • 1/2 stick salted butter
  • 1 block Cabot Farmhouse Reserve Cheddar, shredded
  • 1/2 cup blackberries, chopped or muddled
  • 1 tsp cayenne
  • 1/2 cup whole cream
  • Bibb lettuce


    For the Burgers
  • Combine ground chuck or sirloin, to a mixing bowl, along with Moore's, spinach, garlic, salt and pepper. Mix well and form into four burgers.
  • For the Tabbouleh
  • Combine everything in a bowl and salt to taste.
  • For the Cheese Sauce
  • Whisk flour and water together to make a slurry.
  • Melt butter over medium heat, add slurry and whisk to combine.
  • Add remaining ingredients, reduce heat to medium low and stir until melted.
  • Build burger by starting with Bibb lettuce, tabbouleh, burger, top with cheese sauce.


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