German Currywurst Burgers

Accolades 2013 Finalists
Serves 6
Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


3/4 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground coriander
1 teaspoon minced fresh sage
1 1/2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
2 teaspoons fresh lemon juice
2 pounds freshly ground 80/20 pork, preferably from pork shoulder

1 pint cherry tomatoes
1/2 cup chili sauce
1/2 teaspoon freshly grated ginger
1/4 cup ginger preserves
4 teaspoons Madras curry powder, preferably Sun
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon canola oil
1 teaspoon minced garlic

3 tablespoons Madras curry powder, preferably Sun
1/2 teaspoon ground cayenne
1/2 teaspoon kosher salt
2 tablespoons canola oil
2 tablespoons honey
18 pieces prepared fried pork skins, preferably Frito-Lay’s Baken-Ets

2 tablespoons apple cider vinegar
2 tablespoons sugar
1/3 cup good-quality mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 medium red bell pepper, cored, halved, and julienned
1 cup shredded cabbage
1 Granny Smith apple, cored and julienned
1 fennel bulb, ends and outer layer removed, halved, and sliced very finely
2 tablespoons finely chopped fennel fronds

Vegetable oil, for brushing on the grill rack
6 bakery-quality poppy seed Kaiser rolls, split



To make the patties, mix together the ginger, nutmeg, coriander, sage, pepper, salt and lemon juice in a large chilled bowl. Add the ground pork and with chilled hands thoroughly combine with the spice mixture, (do not over mix) and form into 6 equal sized patties. Cover and refrigerate until ready to grill.
Heat a gas grill to medium.

To make the jam, combine the tomatoes, chili sauce, ginger, preserves, curry powder, lemon juice, and salt in a food processor or blender and process until almost smooth, about 2 minutes. Heat the oil in a fireproof saucepan, add the garlic, and cook until softened, 2 to 3 minutes. Add the tomato mixture, bring to a simmer, and cook, stirring occasionally, until thickened, about 30 minutes. Cover and set aside.

To make the pork skins, combine the curry powder, pepper, and salt in a bowl and mix well. Place a large fireproof skillet on the grill, add the oil and honey, and stir to combine. When the mixture begins to sizzle, add the pork skins and toss until warm and thoroughly coated. Remove the skins from the heat, and while still warm, thoroughly dust the skins with the curry mixture, toss well, cover with aluminum foil, and set aside.

To make the slaw, combine the vinegar, sugar, mayonnaise, salt, and pepper flakes in a large bowl and whisk well. Add the remaining ingredients and toss until well combined. Cover and chill until assembling the burgers.

Increase the grill heat to medium-high.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until done to preference, turning once, about 5 minutes per side for medium well. During the last 2 minutes of cooking, place the rolls on the outer edges of the grill rack to toast lightly.

To assemble the burgers, place a heaping portion of the slaw on each roll bottom. Add a patty, a generous spoonful of jam, and 3 pork skins. Cover with the roll tops and serve immediately.

NOTE: Madras curry powder may be found in most Asian or Indian markets.