1 1/2 pounds lean ground pork
1 teaspoon caraway seed
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
1/2 medium onion, peeled and finely chopped
1 garlic clove, peeled and minced
2 or 3 fresh sage leaves, minced (or 2 teaspoons dried sage)
1 1/2 tablespoons tomato paste
4 plum or Roma tomatoes, as ripe as possible, in 1/4-inch dice
1 tablespoon red-wine vinegar

In a bowl, combine the pork, caraway, cumin, salt and pepper; be careful not to overmix. Shape into 8 equal portions, then shape each into a 1/2-inch-thick patty.

In a large, nonstick skillet over medium heat, heat the vegetable oil. When oil shimmers, add 5 patties and cook for 5 minutes on first sides, then turn and cook for 3 to 5 minutes on second sides. Transfer to a platter and cover loosely with foil. Add remaining patties to skillet and cook in same way (no need to add oil).

Drain fat from skillet. Add the olive oil and heat over medium heat. Add the onion and garlic, stirring to coat. Cook for about 8 minutes, until softened, being careful not to brown garlic. Stir in the sage and tomato paste; cook for 1 minute.

Add the tomatoes with juices and the vinegar. Increase heat to medium-high; cook, stirring, for about 3 minutes. Place 2 burgers with sauce on each plate.

Makes 4 servings.