Ingredients

• 2 tablespoons freshly ground white pepper
• 2 teaspoons rubbed sage
• 1 teaspoon ground mace
• 1 teaspoon ground celery seed
• 1 3/4 pounds pork shoulder, diced
• 1/4 pound fat back, diced
• 2 tablespoons kosher salt
• 1 tablespoon brat spice mix
• 1 cup store-bought sauerkraut
• 1 tablespoon diced bacon
• 1/4 cup onion, sliced
• 2 tablespoons white wine
• 2 juniper berries, crushed
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon garlic-chili paste
• 8 slices Gruyere cheese
• 8 slices bacon, cooked
• Large hamburger buns, toasted

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Instructions

1. Combine all the spice mix ingredients.
2. To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into four 8-ounce patties.
3. To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.
4. To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.