Ingredients

** For the burgers:
320 gr of pork & veal mince
1 large white onion, peeled & cut into 4
2 fat cloves of garlic, peeled & cut into 4
10 large fresh sage leaves, cleaned, washed & pad dry on kitchen paper, cut into smaller pieces
1/2 tespoon of fennel seeds
a fruity EVOO
Maldon sea salt flakes
black pepper
** For the balasamic red onions & capers relish:
3 or 4 medium red onions, peeled & sliced into thinner wedges
1 heaped tablespoon of small salted capers, well rinsed under water & well drained
2 tablespoons of a good aged balsamic vinegar
** To serve:
4 of your favourite bread rolls, sliced open
tomato ketchup, I prefer Heinz
fresh rocket ' aragula ' leaves
some good beer to enjoy with the burgers!

Description

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