Yield: Serves 4-6.
2 pounds ground pork
1 Tbsp Kosher salt
1 Tbsp ground juniper berries (optional)
1 Tbsp caraway seeds
1 Tbsp black pepper
1/4 cup chopped parsley
1/4 cup sour cream
Sauerkraut and whole grain mustard to top burgers
1 Using your hands, mix in the salt, ground juniper berries, caraway seeds, and pepper in with the ground pork. Mix in the chopped parsley and sour cream.
2 Form into patties, anywhere from 1/4 pound to 1/2 pound each.
3 Heat a teaspoon of oil in a frying pan on medium heat. Add the burger patties to the pan, and cook slowly, 4 to 5 minutes each side, until the interior of the burgers reaches a temperature of 155°F. Alternatively, cook on a grill on medium heat, 4-5 minutes each side, until the burgers are cooked through.
4 Remove the burgers from the heat and toast the buns on the pan or grill. Top each burger with a dollop of whole grain mustard and a sprinkling of sauerkraut.