Greek Pork Burgers & Tabbouleh
Pork burgers get a Mediterranean touch with Greek herbs and feta cheese spread. A tasty tabbouleh goes on the side.
Servings
Produce
Red Onion (Organic)
.5 0.25 Whole
Cucumber
1 0.5 Whole
Carrot (Organic)
3 1.5 oz
Kentucky Beefsteak Tomato
1 0.5 Whole
Mint (Organic)
0.2 0.1 oz
Parsley (Organic)
1.5 0.75 oz
Cherry Tomato
4 2 oz
Lemon
1 0.5 Whole
Green leaf lettuce
4 2 oz
Protein & more
Hamburger Buns
4 2 Whole
Couscous
1 0.5 cup
Ground Pork
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Basil, dried
1/4 0.125 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Dried oregano
1.5 0.75 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Dried thyme
1/4 0.125 teaspoon
Black pepper
1/8 0.065 teaspoon
Sweet paprika
1/4 0.125 teaspoon
Feta Cheese Spread
Feta cheese
2.5 1.25 oz
Greek Yogurt
.25 0.13 cup
Lemon juice
1 0.5 tablespoon
Cream Cheese
.25 0.13 cup
Prep ahead (optional)
a. Peel cucumber as preferred and ¼” dice. b. Peel and grate carrot. c. Cut beefsteak tomato into ¼”-thick slices. d. ¼” dice red onion. e. Slice cherry tomatoes in half. f. Cut lemon in half and juice. g. Finely mince mint and parsley leaves.
Instructions
1
Cook the couscous:
a. In a medium saucepan over high heat, bring 2 cups water (1 cup for 2-person portion) to a boil.
b. Add ¼ tsp of salt and couscous; stir immediately. Cover and let stand 5 minutes. Fluff with fork. Set aside to cool.
2
Cook the burgers:
a. In a medium bowl, add ground pork, ½ tsp salt, and 1-2 tbsp Greek herb mix. With hands, mix well and form 5-6” patties. Keep patties thin, as they will shrink during cooking.
b. In a large saute pan over medium-high heat, add patties. Cook until golden, about 2-3 minutes. Flip patties and cook the other side until cooked through, about 5 minutes. Set aside.
3
Assemble tabbouleh:
a. To a large bowl, add red onion (¼” dice), carrots (peel & grate), cucumbers (peel as desired, ¼” dice), cherry tomatoes (slice in half), mint (finely mince), and Italian parsley (finely mince).
b. Add cooled couscous, 2 tsp olive oil, and lemon juice. Salt to taste and toss to combine.
4
Serve:
a. Toast hamburger buns. Add a pork burger to each bottom bun. Add feta cheese spread to top buns. Garnish with beefsteak tomato (¼”-thick slices) and green leaf lettuce.
b. Serve tabbouleh alongside. Enjoy this fresh and satisfying warm-weather supper on a patio with a glass of wine.
Chef's notes
If you want to take the time and effort, few cooking methods beat the grill when it comes to making burgers.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX