I think it’s pretty clear by now that I love burgers.  I make them both large and larger.  If I see a burger smaller/ thinner then the bun its on, then my heart sinks – what a tragedy!  I usually use 25% chuck, but I thought it might be fun to try a few different meats.  This time, I used pork; maybe next time, I’ll try lamb. I may also get around to ground poultry, but the low fat content of chicken/ turkey may stymie my poultry recipe.  Fat, after all, is what makes give a burger its “mouth feel.”  It also helps you get a good char when you cook it over direct heat, because the fat causes the fire to jump and lick the burger.

I used caraway seed in this recipe because it has a strong spice flavor and an anise-like smell.  I think it works decently in curries and I wanted to give this burger a more exotic flavor.  I chose mustard seed for similar reasons.  I then added a splash of minced garlic for aroma.  Finally, I topped the burgers with my Leek salad and used a nicely toasted bun.

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