Pork Burgers with Sauerkraut and Gruyère

Ingredients

• 1 cup sauerkraut, rinsed and draine
• ½ tsp. freshly grated nutmeg
• 1 tsp. caraway seeds, lightly crushed
• 8 slices seeded or marble rye bread, toasted
• Dijon mustard to taste
• 1 lb. ground pork
• 4 slices Gruyère
• + 1 more ingredients
• • ½ lb. bacon (about 9 slices)

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 Tbs. of the fat from the...

View full recipe at Fine Cooking