If you want to add some extra local flavor to those Delish pork burgers you have to add a Quad City original, Boetje's Mustard. http://www.boetjefoods.com/
Dutch style mustard. Amazing! As a transplant from the QC, I miss good pork (especially pork tenderloins twice the size of the bun). Good recipe... another to add to the list.

Adding to Caleb's comment...My husband is from the Quad Cities (Illinois) and so I have become very familiar with Boetje's mustard. I have never seen such commotion about a mustard, but I must say it is quite tasty. We always have to stock up when we visit his hometown, as we live in MS with no Boetje's mustard. If you haven't tried it, Elise, you must.

Thanks for this recipe. It looks wonderful. I can't wait to try it!

I am thrilled to see this post! I first had these in Rhineland-Pfalz, Germany. It is a very similar recipe, but with the addition of freshly-grated nutmeg, and it is accompanied by a cream-based mustard sauce. Yum!

Now, if I can just get my hands on some of that Niman Ranch ground pork...

I am originally from Minnesota and I LOVE pork burgers. Thanks for the great recipe

wait a second. haven't you had Crepinettes by Fatted Calf?

Taylor & Toponia describe them as "little pillows of pork joy."

My girlfriend calls me her crepinette, or pork chop, depending...

But of course this is something you can make in yer own home, so that's gotta be great too...

I *am* still from Minnesota, and I made this tonight. It certainly came out well, although I cheated and used heavy cream instead of whole milk. I wonder if there is something I could do to give them better solidity - some of them were a little "loose". Suggestions?

Mmm, these look great. I'm married to an Iowa guy, and these would please him quite a lot. A must-try, thanks!

I am a born and raised Iowan, and I have never had these lovely-looking things. Knowing how good Iowa pork is, however...I can't wait to try them!

This looks delicious! Actually, pork burgers used to be the 'local specialty' at McDonald's (like turky has the McKöfta and Sweden has the McGarden, Denmark would have the McPork), but they seem to have been cancelled from the menues a few years ago.

According to the traditional Danish cookbooks you would make your 'frikadeller' with 1/2 ground pork and 1/2 ground veal and stir the meat with salt before adding the other ingredients to make it chewy.

The traditional side dish to accompany these Danish meat balls would be boiled potatoes and either white cabbage in a béchamel without cheese (and with a hint of nutmeg) or with the traditional danish brown gravy and pickled cucumbers and beet roots.

I've made turkey and chicken burgers before, but never pork burgers. Would you recommend serving these alone or with hamburger buns?

I'm a Danish Canadian, and an old geezer by now, but I've made "Frikadeller" all my life. There is some little tricks you can use to make them exstra good. First, don't use too much onion in them and grate it fine. I use 1/2 medium onion for two ponds of ground pork, one tsp salt and the same for pepper.. Instead of craker crumbs or bread crumbs, use regular or fast-cook oats, about three tablespons for two pounds of meat and two firm them up a bit, add one tablepoon of cornstarch. Using a serving spoon, make oval balls about the size of two large meatball. Slap them in your hand a bit, to firm them up, then put them in a hot frying pan with plenty of oil. Flatten them slightly into a nice shape, brown them nicely on each side, but don't attempt to finish-fry them in the pan. Instead,as soon as they are browned, put them in a shallow roast pan and finish them in the owen on the lower shelf at 350 degrees for about 40 minutes. They will be plumb and juicy-real tasty. Try serving them with creamed peas and carrots and small boiled potatoes,- the new fingerling potatoes are very suitable for this. Some sweet-pickled red beets on the side and you are a real Dane.

PS. Try slicing them when cold and put on a sandwich with some pickes or red beets.

I'm a Dane who grew up having frikadeller regularly. They were made with half pork and half veal, eggs, milk, and a little flour. I think they taste great without the veal and if you buy a one-pound tube of frozen pork sausage, they can be a very inexpensive dish.

You can experiment and add any flavoring or ingredients you like. Today I made these from a pound of pork sausage mixed with half a cup of flour, some finely chopped onion, two cloves of chopped garlic, two eggs, 2/3 cup of milk, and a cup of chopped fresh cilantro (leaves and also the stems sliced very thinly) and some chipotle salt, seasoning salt, dried Italian herbs, freshly ground pepper and a little hot sauce (I used srirachi). I liked this version better than the traditional version and realized the possiblities are endless. Other things I will try adding to the pork mixture in the future - singly or in combination - are: chipotle in adobe sauce, fresh Italian parsley, finely sliced or chopped scallions(including the green tops), fresh serrano or jalapeno peppers, fresh oregano, fresh dill, fresh mint, or a handful of fresh chives. I think any of these would be great additions to the basic pork/flour/egg/milk mixture. You could even make the basic mixture and then divide it into four or five parts and add different ingredients to each part to come up with a variety of flavors from one pound of ground pork sausage. I would also like to try using different ingredients as the binder in place of the flour: oatmeal - as Ken suggested above, besan (chickpea flour used in cooking Indian vegetable fritters), or panko - fine Japanese breadcrumbs.

Just mix everything really well (it should be loose but not quite soupy) and drop it by the spoonful onto a frying pan coated generously with peanut oil and fry on both sides until dark brown and crispy on the outside and of course thoroughly cooked inside. If you make small ones, just a mouthful, they cook very fast. They are traditionally made in dollops about the size of an egg but slightly flatter, and are eaten without a bun, but they would make great sandwiches or sliders with a small bun, lettuce, ketchup, dijon mustard, mayo, and raw or carmelized onions, sliced tomato, and bacon. Have them for lunch or dinner or eat them as an appetizer. They're good hot or cold.

Hi, Elise! Willie and I made these tonight and they were very, very good. We at least doubled the ground pork though having ground it ourselves from pork tenderloin to keep the fat down! I can always count on your recipes to taste delicious and just wanted to thank you again! Making the carnitas with the green salsa tomorrow! Have a great weekend. :-)