1 pound lean ground pork -- 16 oz.
1/2 cup finely chopped onion
1/4 cup chopped fresh parsley
2 cloves garlic -- minced
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon hot Hungarian paprika or smoked paprika
Fresh ground black pepper -- to taste
1 tablespoon canola oil
2 large kaiser or hamburger buns * -- split and toasted
Fresh Cabbage Slaw (recipe below)
Hot German mustard or horseradish mustard

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
1/2 teaspoon kosher salt
1 teaspoon white vinegar
3 drops Tabasco Garlic Pepper Sauce (optional)

Combine all ingredients and allow to steep 4-5 hours at room temperature.

Nutrition Information: Serving Size 1 pattie (4 oz. meat)
Sugars 3 g; Total Carbohydrates 56 g: Fat 23 g; Sodium 525 mg; Cholesterol 105 mg; Protein 18 g; Fiber 3 g; Potassium 1,045 mg

* 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.