These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case.
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These are an easy and tasty alternative to hamburgers. I find turkey burgers a little dry and dull. But the richness of the pork plus the extra flavor added by the bacon (though the final burger does not taste like bacon thanks to the caraway and nutmeg) made these very satisfying.The thin layer of gruyere,( I used Swiss) is just enough. II had a particularly good artisanal sauerkraut made at a local farm on hand and also some very good rolls from a good bakery rather than the usual cottony rolls. I can get sustainable pork so these burgers will become a staple.
Made these over the Memorial Day weekend, and used local, pasture-raised pork and some fabulous Apple wood smoked bacon. Just incredible. A really nice change over beef burgers. Doubled the recipe, (but not the caraway), and my son had leftovers as a panini for breakfast!
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