Menu Enter a recipe name, ingredient, keyword...

Pork Burgers with Sauerkraut & Gruyère


Tired of beef hamburgers? Of course not. But if you're feeling like a burger and have some ground pork, try this delicious recipe!

Google Ads
Rate this recipe 4.5/5 (10 Votes)


  • 1/2 pound bacon, about 9 slices
  • 1 pound ground pork
  • 1 teaspoon caraway seeds, lightly crushed
  • 1/2 teaspoon nutmeg, freshly grated
  • 4 slices Gruyère
  • 1 cup sauerkraut, rinsed and drained
  • Dijon mustard to taste
  • 8 slices seeded or marble rye bread, toasted


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

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.

You'll also love

Review this recipe

Bifteck Hache (French Hamburgers) Vegan Lentil Burgers