Ingredients
- 1 pound (454g) duBreton Ground Pork
- 1/2 tsp. (2.5 mL) granulated garlic
- 1/4 cup (60 mL) dried cherries, roughly chopped
- 2 Tbsp. (30 mL) dark maple syrup
- 1 Tbsp. (15 mL) bourbon
- 2 green onions, finely sliced
- 1/2 cup (125 mL) seasoned breadcrumbs
- 1/2 tsp. (2.5 mL) dried thyme
- 1 tsp. (5 mL) dried sage
- 1 tsp. (5 mL) dried red chili flakes
- 1 large farm fresh egg
- 3/4 tsp. (3 mL) salt
- 1/2 tsp. (2.5 mL) freshly cracked black pepper
Preparations
- Fill a chimney starter to the top with charcoal briquettes. Place a lighter cube below the chimney and ignite. Allow the briquettes to fully light within the chimney for 15-20 minutes.
- In the meantime, combine the ground pork with all ingredients in a bowl. Using a light delicate hand, gently mix the ingredients together.
- Form the mixture into eight equal patties and place them on a parchment-lined cookie sheet. If they aren’t the perfect shape – don’t fret! The beauty of these patties is that they’re homemade; you don’t want them to look like they’ve just left a factory conveyor belt.
- Place the cookie sheet with the patties into the freezer for 5-10 minutes to allow the patties to firm up before hitting the grill.
- Using grill gloves, pour lit briquettes into charcoal baskets and close the lid of your charcoal barbecue. Allow the grill to preheat for 15 minutes.
- Remove patties from the freezer. Cook directly over top of coals until prominent grill marks are formed (about 2-3 minutes), and then flip. Cook for an additional 2-3 minutes, and transfer patties to the outer ring of the barbecue to ensure they’re cooked throughout. Close the lid and allow the patties to continue cooking.
- Using a probe thermometer, remove patties from the grill once an internal temperature of 72⁰C(160⁰F) is reached. Allow to rest on a plate partially covered with aluminum foil.
