Thoroughly combine meat in a large mixing bowl.
2 pounds ground Berkshire pork, 1 pound ground veal
Make 12-24 hours in advance of cooking, the longer, the better to let the seasonings blend.
1 tablespoon Sea salt, 2 teaspoons white pepper
Flatten the meat out on a sheet of parchment or food-grade kraft paper. Sprinkle half the spices over the meat and rub them in.
2 teaspoons white pepper, 1½ teaspoons dried marjoram, ¾ teaspoon ground allspice, ¾ teaspoon caraway seed, ¾ teaspoon ayynutmeg, ¾ teaspoon coriander, ½ teaspoon paprika, ⅛ teaspoon celery seed, 1 tablespoon Sea salt
Turn over and repeat with the remaining spices.
Cover and refrigerate at least 12 hours.
Divide the meat into 8 equal portions.
Use the burger press to form equal patties.
Fry on a medium hot grill for 5 minutes a side.
Slide rhose gorgeous burgers on a bun and top with your favorite condiment that isn't catsup and enjoy.