Hail Caesar!! Dressing that is, in our Pork Caesar Burgers

Pork Caesar Burgers Moist and garlicky burgers topped with Caesar dressing and some BLT.

Preparation Time: 5 minutes
Cooking Time: 8 to 10 minutes
Servings: 4 Ingredients:
•1 cup (250 mL) seasoned whole grain croutons
•1 lb (500 kg) ground lean Ontario Pork•
1/4 cup (50 mL) low-fat creamy Caesar salad dressing
•2 tbsp (25 mL) each grated cheese and finely minced Ontario Onion
•4 whole grain burger buns, cut in half horizontally
•4 slices Ontario Bacon, cooked and drained on paper towel
•4 large Ontario Lettuce leaves
•1 large Ontario Tomato, sliced
Preparation:
Place croutons in a zipper-lock bag and crush finely. In a large bowl, lightly mix together crumbs, pork, 2 tbsp (25 mL) of the Caesar dressing, cheese and onion. Form into four 3/4 inch (2 cm) thick patties.

Pre-heat barbecue to medium heat. Place patties on greased grill. Grill 4 to 5 minutes on each side, until no longer pink in the centre and digital thermometer inserted sideways into the centre reads 160°F (71°C). Place patties on bottom halves of buns, top with remaining Caesar dressing, bacon slices, lettuce leaves, tomato slices and bun tops.

Just because.....I love this song!

Pulled Pork Rub Recipe

•1/4 cup brown sugar
•1/4 cup Paprika
•2 tblsp coarse Salt (sea or kosher)
•2 tblsp Black Pepper
•1 tblsp Cayenne Pepper
•4 tsp Cumin
•2 tsp dry mustard
•2 tsp Onion Powder
•2 tsp Garlic Powder
•2 tsp Thyme Powder
•2 tsp Sage
•2 tsp Coriander Powder

Mix all together.

We like to apply the rub the day before "fire" time for the most effect, but try to do it at least 2 hours ahead, using this method...

Slather the roast with any common yellow table mustard. This will allow the spices to stick close to the meat, does not impart a flavor, and is a competitor's secret!

Apply the rub liberally, work it in thoroughly all over the meat, cover with plastic wrap, and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it in the smoker. Now let's get started with...