Mix very well, but don't over mix. One trick is to mix the meats together first, until it's about the texture of meat loaf, then roll out the meat and evenly distribute the spices. (Thanks Alton Brown). Then fold up and mix the mixture with the beer until you get an even distribution of spices and a slightly sticky texture. You can make patties any way you wish, but usually the mixture is too sticky to use the traditional patty makers. I like to just roll up the meat into 3# logs, wrap them in butcher paper and freeze over night. Then I cut the patties out on the band saw with a bone-in blade.

Grill them just on the far side of medium (because of the pork) and top with either brown mustard and kraut, or lettuce, tomato, onion and Mayo. Garlic Aioli would be awesome, too.