Pork Burgers With Spices

• 1 1/2 pounds lean ground pork
• 2 tablespoons butter
• 1 cup finely chopped onions
• 1/2 teapoon finely minced garlic
• 1/2 cup finely chopped sour pickles, preferably cornichons
• 1/4 teaspoon ground cumin
• 2 tablespoons Dijon-style mustard
• 1 egg, lightly beaten
• 1 cup fine fresh bread crumbs
• 1 cup fresh or canned chicken broth
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 cup corn, peanut or vegetable oil
• 2 tablespoons red-wine vinegar
• teaspoon tomato paste

1. Put pork in a bowl and set aside.
2. Heat 1 tablespoon butter in a small skillet and add onions and garlic.
3. Cook, stirring, until wilted.
4. Let cool briefly and add onion mixture to pork.
5. Add chopped pickles.
6. Add cumin, mustard, egg, 1/2 cup bread crumbs, 1/4 cup of the broth, salt and pepper.
7. Blend well with fingers.
8. Shape the mixture into 8 equal portions.
9. Shape each portion into a ball.
10. Flatten each into a patty, about 4 inches in diameter and 1/2 inch thick.
11. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
12. Heat oil in one or two skillets or, preferably, nonstick fry pans.
13. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula.
14. Continue cooking 8 minutes.
15. Transfer patties to a warm platter.
16. Pour off fat from the skillet and add vinegar.
17. Cook briefly, stirring, and add remaining 3/4 cup of chicken broth and the tomato paste.
18. Cook, stirring, about 5 minutes or until reduced to about 1/2 cup.
19. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve.
20. Pour sauce over patties and serve.

lean ground pork, butter, onions, garlic, sour pickles, ground cumin, mustard, egg, bread crumbs, chicken broth, salt, freshly ground pepper, corn, redwine vinegar, tomato paste

Taken from cooking.nytimes.com/recipes/2901 (may not work)