Vitello Tonnato Burger

• 1 1/2 pounds best-quality ground veal
• 1 shallot, finely diced
• 2 ounces capers, rinsed and coarsely chopped
• zest of 1 lemon
• a handful of flat-leaf parsley, finely chopped
• drizzle of olive oil
• sea salt and black pepper
• 4 ciabatta rolls halved
• 1 bunch watercress, washed
• 2 egg yolks
• 2 tablespoons lemon juice
• 5 salted anchovy fillets, finely chopped
• 3/4 cup olive oil
• 7 ounces canned sustainable tuna in olive oil, drained
• 1 tablespoon salted capers, rinsed
• splash of white wine vinegar
• squeeze of lemon juice
• 3 tablespoons olive oil
• 2 tablespoons capers, rinsed and dried

1. Mix together the veal, shallots, capers, lemon zest, parsley and olive oil.
2. Season with pepper and a little salt (not too much the capers are salty).
3. Taste for seasoningif you dont want to try the mix raw, cook off a teaspoon or so and then taste.
4. Divide the mixture into four and shape into balls.
5. Refrigerate for up to 1 hour.
6. Shape into burgers about 22 1/2 inches in diameter.

shallot, capers, parsley, drizzle of olive oil, salt, egg yolks, lemon juice, anchovy, olive oil, olive oil, capers, white wine vinegar, lemon juice, olive oil, capers

Taken from www.foodrepublic.com/recipes/vitello-tonnato-burger-recipe/ (may not work)