Start by making the cucumber salad: thinly slice the cucumber using a sharp knife or mandoline. Place in a colander, sprinkle with 1 teaspoon salt, and let drain for 15 minutes to remove excess moisture.

While cucumber drains, prepare the patty mixture: In a large mixing bowl, combine ground pork with flour, milk, egg, minced onion, salt, black pepper, and a pinch of nutmeg. Mix gently but thoroughly until well combined. The mixture should be fairly wet but hold together.

For the cucumber salad dressing: In a small bowl, whisk together white vinegar, a pinch of sugar, and chopped fresh dill. Rinse the drained cucumber slices and squeeze out excess water. Toss cucumber with the dressing and refrigerate until serving.

Shape the meat mixture into 8 flat, oval patties about 1/2 inch thick. Wet your hands slightly to prevent sticking. The patties should be uniform in thickness for even cooking.

Heat butter and a splash of vegetable oil in a large skillet over medium-high heat. The combination prevents the butter from burning while adding flavor.

Once the pan is hot, carefully place the patties in the skillet without crowding. Cook 4-5 minutes on the first side until a deep golden-brown crust forms.

Flip the patties carefully and cook for another 4-5 minutes on the second side. The internal temperature should reach 160°F. Avoid pressing down on the patties as this squeezes out the juices.

Remove patties to a warm plate and tent with foil. If needed, cook in batches to avoid overcrowding the pan.

Serve the hot karbonader immediately with the chilled cucumber salad and boiled potatoes on the side. The contrast in temperatures and textures is essential to the dish.