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Capers and fresh lemon add zesty flavour to these irresistible burgers.

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  • 4 Villaggio® Toscana Extra Soft Crustini Buns, toasted
  • 1/4 cup (60 mL) drained capers
  • 2 cans (each 170 g) water-packed tuna, well drainedand flaked
  • 1/3 cup (75 mL) bread crumbs
  • 2 eggs
  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 1/3 cup (75 mL) mayonnaise
  • 1 cup (250 mL) arugula


Chop 3 tbsp (45 mL) of capers; set remaining capers aside. Mix together chopped capers, tuna, breadcrumbs, eggs, 1 tbsp (15 mL) olive oil,half of the lemon juice, garlic, salt and pepper.

Divide into 4 portions; shape into 3/4-inch (2 cm) thick patties. Brush patties with remaining olive oil to coat. Refrigerate for at least 1 hour on parchment paper–lined tray. Stir mayonnaise with remaining lemon juice; set aside.

Preheat grill to medium-high heat; grease grate well. Reduce heat to medium; grill patties for 3 or 4 minutes per side or until grill-marked and heated through.

Assemble burgers in buns with lemon mayonnaise, arugula and reserved capers.

Tip:Top burgers with tomato and cucumber slices if desired.

Tip: Add 2 tbsp (30 mL) of chopped fresh parsley or mint to the burger patties if desired.

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