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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?