Juicy burger made with ground pork, seasoned with caraway seeds, juniper berries, pepper and sour cream, topped with mustard and sauerkraut.
Juniper berries are available whole in most good supermarkets, you’ll need to crush them or grind them for this recipe. If you can’t find juniper berries either omit them or substitute with 1/2 teaspoon of celery seeds instead. It will be a different flavor, but still good. If you don’t eat pork, you can use ground beef instead.
- 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
- Vegetable oil
- Sauerkraut and whole grain mustard to top burgers
- Burger buns
- 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.
- Form into patties, anywhere from 1/4 pound to 1/2 pound each.
- 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.
- 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.