|Beef mince||500 Gram|
|Onion||1 , finely diced|
|Capers||1 Tablespoon, roughly chopped|
|Gherkins||1 Tablespoon, finely chopped|
|Flat leaf parsley leaves||3 Ounce, chopped (1 small bunch)|
|Dijon mustard||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|For tomato sauce|
|Plum tomatoes||800 Gram, roughly chopped (2 x 400 g tins)|
|Shallots||2 , finely diced|
|Garlic||2 Clove (10 gm), crushed|
|Vegetable oil||2 Teaspoon|
To make the tomato sauce, combine all the ingredients in a small pan and season.
Cover and simmer over a very low heat for 1 hour or until the sauce is rich and thickened.
Allow to cool.
Mix together all the burger ingredients and season well.
Shape into 4 patties.
Grill for 8-10 minutes, turning once.
Serve in a bun or quarter ciabatta with the tomato sauce.