"BOUR-B-Q" PORK SANDWICH

8 OZ BONELESS PORK CHOPS
2 TBSP. OLIVE OIL
1 MEDIUM SPANISH ONION    (THINLY SLICED)
3 TBSP. BOURBON
½ CUP PURCHASED BBQ SAUCE
2 TBSP. LIGHT BROWN SUGAR
SHREDDED CHEDDAR CHEESE
TURANO KAISER ROLL

SLICE PORK CHOPS INTO VERY THIN SLICES, SPRINKLE LIGHTLY WITH SALT & PEPPER. FRY IN HOT OIL UNTIL BROWN, REMOVE FROM OIL AND ADD ONION RINGS TO PAN. FRY UNTIL BROWN AROUND EDGES AND TENDER. REMOVE ONION FROM PAN, SET ASIDE.

ADD THE BOURBON, BROWN SUGAR, AND BBQ SAUCE. CONTINUE TO SIMMER UNTIL SAUCE BEGINS TO THICKEN. ADD PORK AND ONION TO BACK TO PAN TO HEAT. SPRINKLE WITH CHEDDAR CHEESE.

TOAST OR GRILL TURANO KAISER ROLL AND TOP WITH PORK MIXTURE.

1 LB. LEAN GROUND BEEF
1 SMALL ONION CHOPPED FINE
1 TBSP PINEAPPLE JAM
1 TBSP. CARIBBEAN JERK    SEASONING
½ TSP. THYME
¼ CUP BREAD CRUMBS
1 WHOLE EGG WHIPPED
SALT & PEPPER TO TASTE
CARIBBEAN JERK MAYONNAISE
    1 CUP MAYONNAISE
    2 TBSP. ORANGE MARMALADE
    1 TBSP. PINEAPPLE JAM
    2 TBSP. CARIBBEAN JERK SEASONING - WILL LAST IN
        REFRIGERATOR UP TO 3 WEEKS)
LETTUCE AND TOMATO SLICED THIN
2 TBSP. BUTTER
GOURMET SANDWICH ROLL

MIX BEEF, ONION, JAM, AND SEASONINGS TOGETHER, ADD BREAD CRUMBS AND EGG, MIX THOROUGHLY. LET STAND 1 HOUR BEFORE FORMING INTO BURGERS. MAY BE MADE A DAY AHEAD.

HEAT BUTTER IN PAN AND FRY UNTIL BROWN ON ONE SIDE, TURN AND COOK UNTIL DONE. MAY BE GRILLED ON CHARGRILL.

SPREAD TURANO GOURMET SANDWICH ROLL WITH MAYO, TOP WITH BURGER, LETTUCE, TOMATO, AND MORE MAYO.

MAKES 3 LARGE BURGERS.