PORK BURGERS WITH SPICES

Pork Burgers With Spices image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 15

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Ingredients

1 1/2 pounds lean ground pork
2 tablespoons butter
1 cup finely chopped onions
1/2 teapoon finely minced garlic
1/2 cup finely chopped sour pickles, preferably cornichons
1/4 teaspoon ground cumin
2 tablespoons Dijon-style mustard
1 egg, lightly beaten
1 cup fine fresh bread crumbs
1 cup fresh or canned chicken broth
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil
2 tablespoons red-wine vinegar
teaspoon tomato paste

Steps:

Put pork in a bowl and set aside.
Heat 1 tablespoon butter in a small skillet and add onions and garlic. Cook, stirring, until wilted. Let cool briefly and add onion mixture to pork. Add chopped pickles.
Add cumin, mustard, egg, 1/2 cup bread crumbs, 1/4 cup of the broth, salt and pepper. Blend well with fingers.
Shape the mixture into 8 equal portions. Shape each portion into a ball. Flatten each into a patty, about 4 inches in diameter and 1/2 inch thick. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
Heat oil in one or two skillets or, preferably, nonstick fry pans. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula. Continue cooking 8 minutes. Transfer patties to a warm platter.
Pour off fat from the skillet and add vinegar. Cook briefly, stirring, and add remaining 3/4 cup of chicken broth and the tomato paste. Cook, stirring, about 5 minutes or until reduced to about 1/2 cup. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve. Pour sauce over patties and serve.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 20 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 857 milligrams, Sugar 4 grams, TransFat 0 grams