In a large bowl add all ingredients, up to the green onions. Mix gently and form into 5” patties. Cook burgers until they reach 160°.
As the burgers cook, make the sauce of mayonnaise and chili garlic sauce and mix.
Prepare the salad kit, and set aside.
Preheat oven to 350 degrees.
In a large skillet, cook sausage until starting to brown, drain any grease and add the onion and garlic and continue cooking until onions soften and the sausage is no longer pink.
Combine sauce ingredients in a medium bowl, whisking to combine and set aside.
In an extra large skillet or wok, on medium high heat, add the oil. Add the carrots, sprouts and then the slaw; cooking until it starting to breakdown, about 4-6 minutes. Add the bbq pork and sauce, reserving some sauce to top each bowl.
Preheat oven to 350 degrees.
In a large bowl combine the lean ground beef, ground pork, egg, panko and seasoning. Mixing just until combined, do not over mix. Line a cookie sheet with foil and spray with non stick cooking spray. Roll meatballs into 1” to 1”1/2 balls. Arrange on cookie sheet so they are not touching. Bake for 15 to 20 minutes.
Preheat oven to 350 degrees.
In a shallow bowl add dry ingredients and mix to combine. On a plate, mix together the Olive Oil and Worcestershire. Press the pork chop into the wet ingredients and then dredge into the dry ingredients, coating both sides.
In the slow cooker combine the oil, broth, soy sauce, grill shaker seasoning, garlic, ginger, and hoisin. Whisk to combine. Add the pork loin and coat with the sauce. Cook on low for 6 hours.
Remove pork from slow cooker and shred. Pour the remaining sauce over the pork and serve over rice and veggies.
In a large skillet or wok on medium to medium high heat, heat 1 tablespoon oil. Add the carrot and onion and sauté until tender. Next add the garlic and ginger to the pan and heat for 1 minute. Continue by adding an additional tablespoon of oil, then the rice and peas, and cook until warmed through.
Season the pork loin generously with salt and pepper and place in the crock pot.
In a bowl add the agave, tamari, Worcestershire, lime juice, garlic and ginger and whisk together. Pour the marinade over the pork loin and cover. Cook for 4-6 hours on high or 6-8 hours on low or until internal temp reads 145 degrees.
In a large skillet, over medium high heat, add the olive oil, butter and 1 tablespoon of wing sauce. Season each side of the pork chops with salt, pepper and generously season the chops with McCormick Garlic Pepper seasoning.
In a large saucepan, combine the beer and onions. Add the bratwurst and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 to 15 minutes or until the brats are heated through. Adjust the heat to maintain a simmer.
