Danish Pork Burgers

• 1 pound ground pork
• 1 red onion, finely diced
• 16 saltine crackers, crumbled
• 1/2 cup whole milk
• 2 eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil for cooking
• Dijon mustard for serving

• 1 to 2 Tbsp orange juice
• 1 Tbsp brandy or dark rum
• 1 cup powdered sugar

• Using your hands to combine, mix together the pork, saltines, onion, eggs, milk, salt, and pepper in a large bowl.
• Lightly brush a large, nonstick frying pan with vegetable oil. Heat the pan on medium high. Divide the pork mixture into 8 equal portions. Working in batches, drop each portion into the hot pan, spacing them as not to crowd the pan. Pat them down with the back of a spoon to form them into patties. Cook the patties, turning once, for 4 to 5 minutes per side, until golden brown. Serve the pork burgers with Dijon mustard.  

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