Directions:

1. To Prepare Rhubarb Ketchup:
   Place pickling spice in center of cheesecloth. Tightly tie sachet with a long piece of string. Place sachet and remaining ingredients in an appropriate size pot. Bring to a boil over medium heat stirring often. Simmer for 10 to 15 minutes or until vegetables are tender, mixture is reduced by half and has thickened to ketchup consistency. Remove sachet. Allow to cool. Cover, and place in refrigerator until ready to use.
   NOTE: If the batch it too small to place pickling spice in a cheesecloth, can place spices in the pot with all ingredients and strain ketchup prior to refrigerating.
2. To Prepare Vinaigrette Slaw:
   In a stainless-steel bowl, combine all ingredients. Cover, and place in refrigerator until ready to use. Divide into four portions when ready to serve.
3. To Prepare Stuffed Pork Burger:
   In a sauté pan, heat oil over medium-high heat. Add bacon. Sauté for 2 to 3 minutes. Add onions and celery. Sauté until softened and bacon is cooked, but not crisp. Allow to cool slightly before using. In a large stainless-steel bowl, add ground pork, cooled bacon mixture, panko breadcrumbs, fennel and parsley. Mix well. Divide into 8 balls. Form each ball into a 4 to 5-inch diameter patty. Place 2 Tablespoons shredded cheese on top of each patty. Place another patty on top of cheese and seal the two patties together. Press edges all the way around to seal. Cook immediately or cover and refrigerate for same day use. Place stuffed patty on a preheated grill, grill pan or sauté pan. Cook for 4 minutes or until “puddles of juice” form on the surface. Flip patty, slightly pressing down and continue cooking for
   another 4 minutes or until cooked through. While patties are cooking, lightly toast cut sides of bun in a toaster oven or on a sauté pan. Place toasted buns on a clean workstation. Place 1 hot stuffed pork burger on heel of each bun.
   In order, top with:
   -1 leaf green lettuce
   -2 slices tomato
   -2 slices red onion.
   Spread 1 Tablespoon rhubarb ketchup on crown of each bun. Place crown of bun on sandwich to close. Place sandwich on a service plate with 1 serving of vinaigrette slaw. Enjoy immediately!