In large bowl, add all spices to chilled ground pork; add roasted garlic. Use mixer at low speed for 3 minutes or mix by hand for 6 minutes, slowly drizzling in wine as you go, then form large patty and wrap. Chill 1 hour in fridge.
Grill burger over medium-high heat until a thermometer inserted into centre reads just under 155°F (65°C), approximately 6 minutes per side, then top with cheese curds and finish by broiling in oven or closing the lid on the grill until the cheese curds melt slightly.
Recipe Notes
Optional: Top your burger with a fried sunny-side up egg for maximum deliciousness.