Pork Burgers With Caraway Recipes

Steps:

• Pulse the bacon and garlic in a food processor until coarsely ground.
• Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
• Serve the patties on the buns; top with coleslaw.

Steps:

• Place the pork in a mixing bowl. Add the caraway seeds, cumin, salt and pepper. Blend with the fingers. Do not overmix.
• Divide the mixture into 8 portions of equal size. Using the fingers, shape the portions into neat round flat patties about 1/2-inch thick.
• Heat the vegetable oil in a nonstick skillet over medium heat and add the patties. Cook on one side about 5 minutes. Turn and cook for 5 minutes more or until well done. Remove to a warm serving platter. Cover with foil and keep warm.
• Pour off the fat from the skillet and add the olive oil, onion and garlic. Cook until wilted. Do not brown the garlic. Add the vinegar, tomatoes, sage, salt and pepper. Cook, stirring, about 3 minutes. Pour over the patties and serve.

Steps:

• Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
• Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
• Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
• To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put fennel and garlic into a food processor and pulse until just chopped; remove to a large bowl. Put pork fat in processor and grind until just chopped; add to bowl. Working in batches, process meat with fennel seeds, caraway, if using and salt and pepper, until meat is just chopped (be careful not to over-process). Add to bowl and mix well. Shape mixture into 8 patties.
• To broil or grill, cook about 5 minutes on each side, turning once after 4 or 5 minutes and again as necessary, 8 to 10 minutes total. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook undisturbed for about 3 minutes, then rotate them so they brown evenly. When browned, turn. Total cooking time is about 10 minutes. (They can remain ever-so-slightly pink in the center.)
• Garnish with peeled orange slices, chopped olives, chopped parsley, chopped roasted red pepper and fennel slices, to taste.

Steps:

• 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 tablespoons 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. Build burgers on toasted rye bread, top with sauerkraut, and serve.