PORK AND SAUERKRAUT BURGERS

Even though there’s sauerkraut in the patty and on top of it, the cabbage does not overwhelm the burger. There is a definite bite here, and so you could cut back on the cayenne. 1 pound ground pork 1½ teaspoons caraway seeds, crushed 1 teaspoon cayenne 1 tablespoon garlic powder

1

Salt and freshly ground black pepper, to taste

2 cups sauerkraut, drained and divided tablespoon onion powder 4 pretzel rolls 1 tablespoon canola oil, plus more for brushing rolls

4 slices white cheddar cheese ¼ cup mayo, divided In a bowl, combine pork, crushed caraway, cayenne, garlic and onion powders, salt, pepper and 1 cup drained sauerkraut.

Lightly brush cut sides of the rolls with canola oil and toast, cut side down, for about 1 minute. Set aside.

Cook patties on each side for 4 to 5 minutes, turning once.

To build the burger, place a cheese slice on bottom of roll. Place patty and spread it with 1 tablespoon mayo. Top patty with ¼ cup of stir-fried sauerkraut. Place top half of pretzel roll. Repeat process with the other rolls.

Serves 4.

The Berks County borough was named after Hamburg, Germany, because of its large German population. Since 2003, it has been holding the Taste of Hamburger Festival. This year it will be from 10 a.m. to 6 p.m. on Sept. 2 and will feature burger-eating...