3/4 pound ground veal
3/4 ground pork
1 small onion, grated
2 cloves garlic, grated
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 cup parsley, finely chopped
1 tablespoon extra virgin olive oil (EVOO)
8 slices sharp cheddar cheese
2 cups sauerkraut
4 tablespoons grainy mustard
8 slices pumpernickel bread (each about 1/2-inch thick)
Pre-heat the oven to 375˚F.
In a large mixing bowl, toss together the ground meats with the onion, garlic, spices and parsley until combined. Score the meat into four equal portions, then form four patties.
Pre-heat a large, ovensafe nonstick skillet with the EVOO and add the patties to the skillet. Add the burgers and cook for about 3-4 minutes per side.
While the burgers are cooking, heat up the sauerkraut in a small saucepot and reserve warm. Place two pieces of cheddar onto each patty, then pop the skillet into the oven to melt the cheese, about 2-3 minutes.
Meanwhile, spread some grainy mustard on one side of all bread slices.
To serve, place all the burgers onto four slices of bread, then divide the sauerkraut amongst the burgers and top with the remaining slices of bread.