Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). In a bowl, combine the sour creamand up to half the garlic paste;season with salt and pepper to taste.
In a large bowl, combine the groundpork(removing and discarding the paper lining from the bottom) and spiceblend;season with salt and pepper. Gently mix to combine. Using your hands, form into four ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
Add the patties;cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place. Add thebuns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned.
In a medium bowl, combine thebaby greens andvinegar. Drizzle with olive oil. Toss to coat; season with salt and pepper to taste.
Spread a layer of the seasoned sour cream onto the toasted bun bottoms. Top with the cooked patties and dressed baby greens. Complete the burgers with the bun tops.
