BACKYARD BBQ BURGERS 
Serves 8
1/2 lb (225 g)
1/2 cup (125 mL)
1
3 tbsp (45 mL)
2 tbsp (30 mL)
1 tsp (5 mL)
2 tbsp (30 mL)
2 tsp (10 mL)
1 tsp (5 mL)
1/2 tsp (2 mL)
2 cups (500 mL)
8
ground pork
dry breadcrumbs
large egg
dried minced onion
finely chopped sundried tomato
granulated garlic
tamari soy sauce
dried oregano
ground coriander
ground black pepper
grated smoked cheddar, old cheddar, or crumbled blue cheese
poppyseed egg buns
classic burger condiments (ketchup mustard, tomato, lettuce)
Blend all ingredients together, except cheese. Divide mixture into 8 and shape into balls, then press flat into patties. Chill until ready to cook.
Grill or pan-fry burgers over medium heat until cooked through, about 12 minutes on each side. Cheese can be placed on top of burgers during last 5 minutes of cooking. Serve burgers on egg buns and dress as desired.
Tips
- Make up a big batch of these burgers, and freeze the patties with a square of parchment in between them. This way you have homemade burgers whenever you wish!
- Tamari soy sauce is a little different than traditional soy sauce, and is distinctive for its richer flavour and darker colour. Because of this seasoning, you do not have to add salt to this burger mix. If you are trying to cut back on salt, simply reduce or eliminate the tamari.
- The breadcrumbs and egg really help to keep the burgers together, and to keep all those tasty seasonings in, too.
CHICKEN GRILLING RUB
Makes about 1 1/2 cups (375 mL)
1/4 cup (60 mL)
2 tbsp (30 mL)
2 tbsp (30 mL)
2 tbsp (30 mL)
2 tbsp (30 mL)
1 tbsp (15 mL)
1 tbsp (15 mL)
2 tsp (10 mL)
1 tsp (5 mL)
1 tsp (5 mL)
smoked paprika
dried minced onion
coarse sea salt
ground cumin
ground coriander
granulated garlic
ground mustard
dried oregano
dried thyme
ground black pepper
Combine all ingredients and store in an airtight container until ready to use.
Rub about 2 tsp (10 mL) of rub onto each chicken breast portion before grilling over medium heat until cooked through.
Tips
- This rub is also great on BBQ ribs. This recipe is enough to coat one full rack of pork or side ribs. Grill the ribs over medium low heat for 2 hours, and you can baste with a BBQ sauce for the last 30 minutes.
- Double or triple this recipe and keep it in your pantry as your personal flavour-builder.
- This is also a great spice rub to stir into grill-roasted potatoes - simply toss 2 tbsp (30 mL) of rub with 2 lbs cut up mini potatoes and a touch of olive oil. Wrap the potatoes in a foil parcel and grill until tender.
FISH & SEAFOOD GRILLING RUB
Make about 1 cup (250 mL)
3 tbsp (45 mL)
3 tbsp (45 mL)
1 tbsp (15 mL)
1 tbsp (15 mL)
1 tsp (5 mL)
1 tsp (5 mL)
1 tsp (5 mL)
dried chives
sesame seeds
celery salt
dried dill
granulated garlic
dried lemon zest
whole pink peppercorns, ground or crushed
Combine all ingredients and store in an airtight container until ready to use.
Rub an even coating of seafood rub onto fish, shrimp or scallops and grill over medium (not high) heat until cooked through.
TIPS
- Since this rub uses dried herbs along with spices, its best to cook your fish or seafood over medium heat so as to keep the herbs nicely green.
- This rub is also great tossed into potato salad, coleslaw or mixed with softened butter for a tasty topping for corn-on-the-cob.
- Pink peppercorns are milder than white or black, so a nice addition to fish & seafood. You can grind the pink peppercorns in a coffee grinder devoted to grinding spices, or else place the peppercorns in a bag and roll them with a rolling pin to crush them.