Pork Burgers With Caraway

• 1 1/2 pounds lean ground pork
• 1 teaspoon caraway seeds
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• 1 tablespoon vegetable oil
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1 tablespoon red-wine vinegar
• 4 ripe plum tomatoes, cut into 1/4-inch cubes
• 1 tablespoon chopped fresh sage or 2 teaspoons dried

1. Place the pork in a mixing bowl.
2. Add the caraway seeds, cumin, salt and pepper.
3. Blend with the fingers.
4. Do not overmix.
5. Divide the mixture into 8 portions of equal size.
6. Using the fingers, shape the portions into neat round flat patties about 1/2-inch thick.
7. Heat the vegetable oil in a nonstick skillet over medium heat and add the patties.
8. Cook on one side about 5 minutes.
9. Turn and cook for 5 minutes more or until well done.
10. Remove to a warm serving platter.
11. Cover with foil and keep warm.
12. Pour off the fat from the skillet and add the olive oil, onion and garlic.
13. Cook until wilted.
14. Do not brown the garlic.
15. Add the vinegar, tomatoes, sage, salt and pepper.
16. Cook, stirring, about 3 minutes.
17. Pour over the patties and serve.

lean ground pork, caraway seeds, ground cumin, salt, vegetable oil, olive oil, onion, garlic, redwine vinegar, tomatoes, fresh sage

Taken from cooking.nytimes.com/recipes/4139 (may not work)