¼ c. dry bread crumbs
¼ c. grated Romano cheese
3 slices bacon, finely chopped
1 small onion, grated
2 tsp. Bulbs of Fire Smoked Garlic Mustard
½ tsp. Salt Cellar Bambino Taco Blend
1 lb. lean ground pork
4 whole wheat Kaiser buns
4 leaves leaf lettuce
1 large tomato, sliced
Smak Dab Cranberry Wine Mustard
In large bowl, beat egg, stir in bread crumbs, cheese, bacon, onion, mustard, salt, Taco Spice Blend and pork, mix just until combined. Shape into 4 – ¾ inch thick patties.
(Make ahead: layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to a month. Thaw in refrigerator).
Place patties on greased grill over medium heat, close lid and grill, turning once until digital thermometer inserted sideways into centre reads 160 F (about 12 to 14 minutes).
Meanwhile cut buns in half, toast on grill for 2 minutes. Spread the buns with Cranberry Wine Mustard.
Sandwich the burgers, lettuce and tomato in buns. Serve immediately.
*Tested in our BBQ Cooking Class
Click HERE for a Pineapple Mango Salsa side dish - or condiment for on top of the burger!
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