This Gourmet Cheeseburger is a big, fat, beautiful burger with just a few cast of characters at play here. There’s tabbouleh, which isn’t that out of the ordinary with tomato and parsley, and there’s a cheese sauce that may or may not contain blackberries. Then, there’s chopped cured pork shoulder in the burger, which is similar to prosciutto.
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 gourmet burger was seriously an unexpected delicious beauty.
It’s most definitely a gourmet cheeseburger.
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.
This 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
A gourmet-style burger with a seriously good cheese sauce, blackberries, and tabbouleh.
Ingredients
For the Burgers
- 1 lb. ground chuck or sirloin
- 2 strips smoked pork shoulder (If you can't find it substitute prosciutto)
- 9 oz. spinach, chopped
- 2 tbsp Moore's Original Marinade
- 1 tsp garlic
- 4 burger buns, split
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
Instructions
- 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.
- Combine tabbouleh ingredients in a bowl and salt to taste. Refrigerate until burgers are ready.
- To make 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. Cover and keep on low until burgers are done.
- Pan fry or grill burgers until done to your likeness.
- Build burger by starting with Bibb lettuce, tabbouleh, burger, top with cheese sauce.
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