Pork Burgers with Sauerkraut and Gruyère
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.
1/2 lb. bacon (about 9 slices)
1 lb. ground pork
1 tsp. caraway seeds, lightly crushed
1/2 tsp. freshly grated nutmeg
4 slices Gruyère
1 cup sauerkraut, rinsed and drained
Dijon mustard to taste
8 slices seeded or marble rye bread, toasted
Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.
In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.
Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.
Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.
Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.
Serve with German Potato Salad
or Apple & Fennel Slaw
on the side.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
, pp. 18
May 3, 2012