1/2 pound lean ground pork -- 8 oz.
1/4 pound ground veal or lean ground beef -- 4 oz.
1/2 cup finely chopped onion
2 cloves garlic -- minced
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika or hot Hungarian paprika
Fresh ground black pepper -- to taste
1 tablespoon canola oil
4 slices Swiss or Cheddar cheese
2 large Kaiser or hamburger buns * -- split and toasted
Hot German mustard or horseradish mustard
Small can sauerkraut -- drained

* Rachael's original recipe called for pumpernickel or rye bread; however, I don't usually have any of either, so I use kaiser rolls or large cuts of Italian bread split works well. Standard size burger buns are too small for these. Rachael Ray used 1/2-inch thick slices of pumpernickel bread

In a large mixing bowl, mix together the ground meats with onion, garlic, parsley and spices until combined. Score the meat into 4 equal portions. If time permits, cover and chill the mixture about an hour or so to allow the flavors to blend.

Preheat a large, cast iron skillet with the oil, form the meat miuxture into 4 large patties and add to the hot pan. Ccook for about 4-5 minutes per side. Place a slice of Ccheddar onto each patiey during the last 1-2 minutes of cooking. Serve immediatelyon the buns or bread with the mustard and sauerkraut.