05/06/2026
1 lb (454g) Ground Pork (80/20 lean-to-fat)
1 Large Egg (beaten)
1 Biscuit Weetabix (coarsely crushed—aim for small flakes, not powder)
1 1/2 tbsp Acajun Seasoning
1/2 tbsp Universal Seasoning
1 tbsp Water or Unsalted Beef Broth
1 tsp Fresh Lemon Zest (finely grated)
1 tsp Worcestershire Sauce
2. The "Frontier" Glaze
1/2 cup Troy’s Smoky Maple BBQ Sauce
1/2 tsp Acajun Seasoning
3. The Essentials
4 Hearty Sourdough or Whole Wheat Rolls (toasted)
1 Small White Onion (chopped)
8-12 Dill Pickle Slices
Instructions
In a small bowl, mix the crushed Weetabix, water (or broth), and Worcestershire sauce. Let it sit for 2 minutes until it forms a thick paste. This “panade” ensures the whole wheat fibers are fully hydrated so they don’t pull moisture out of the pork while cooking.
In a large bowl, combine the ground pork, the Weetabix paste, the beaten egg, Acajun, Universal, and lemon zest. Mix by hand until just incorporated. Don’t overwork it—you want to keep the texture of the pork intact.
Divide into 4 portions. Form into rectangles (approx. 4” x 2.5”). Use the back of a butter knife to press deep vertical “rib” grooves into the top. The Weetabix binder will help these grooves hold their shape significantly better than standard breadcrumbs.
Bake: Place on a wire rack over a baking sheet. Bake at 400°F (200°C) for 15 minutes.
Glaze: Whisk Troy's Smoky Maple BBQ sauce (and hot sauce if using). Remove the tray and set the oven to High Broil.
Caramelize: Brush a thick layer of glaze onto the patties, letting it settle into the grooves. Broil for 2–4 minutes until the sauce is tacky and slightly charred. The malt in the Weetabix will help the edges of the meat develop a beautiful, deep mahogany color.
Remove from the oven and let the patties rest on the tray for 3–5 minutes. This allows the juices to redistribute and the maple glaze to set into a perfect lacquer.
Place the rested patty on a toasted roll. Top with plenty of onions and pickles.
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