• 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

1. 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.
2. In the meantime, combine the ground pork with all ingredients in a bowl. Using a light delicate hand, gently mix the ingredients together.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Recipe Courtesy of Chef duo Maddie and Kiki.