Serving Size: 4
1 pound lean ground pork -- 16 oz.
In a large mixing bowl, mix together the pork with oniona, parsley garlic, 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 mixture into 4 large patties and add to the hot pan. Cook for about 4-5 minutes per side. Transfer the patties to the toasted buns, top with some of the cabbage slaw and serve immediately with the mustard.
FRESH CABBAGE SLAW:
1/4 small head cabbage, shredded
Combine all ingredients and allow to steep 4-5 hours at room temperature.
Nutrition Information: Serving Size 1 pattie (4 oz. meat)
* 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.