Ingredients

1 lb (500 g) ground pork 1 lb (500 g) ground veal Zest of 1 lemon, very finely chopped 1 tsp (5 mL) dried oregano 1 tsp (5 mL) salt tsp (1 mL) freshly ground black pepper 2 tbsp (25 mL) flat leaf parsley, finely chopped 1 tsp (5 mL) anchovy paste (optional) 6 ciabatta buns, halved crosswise Tomato-Caper Relish 1 tbsp (15 mL) olive oil cup (125 mL) onion, finely chopped 2 cloves garlic, finely chopped tsp (1 mL) chili flakes 2 cups (500 ml) cherry tomatoes, halved lengthwise 1 cup (250 mL) sun-dried tomatoes, finely chopped 1 tbsp (15 mL) capers, drained tsp (1 mL) salt 1 tsp (5 mL) sugar 1 cup (250 mL) water 2 tbsp (25 mL) fresh basil, finely chopped Garnish 2 cups (500 mL) fresh arugula

Description

These Burgers Are A Wonderful Change From Beef And Have A Fresh And Vibrant Flavour Thanks To The Lemon Zest And Fresh Parsley. The Leftover Relish Is Wonderful On Sandwiches Or As A Condiment With Crusty Bread, Cheese And Prosciutto For A Nice, Light Lun

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