Mix all the ingredients together with the mince in a bowl, and combine well. Divide into 4 balls and form the burgers.
Warm a griddle/pan and coat with a little oil. Cook the burgers for 2-3 minutes on each side, turning once during cooking. Preheat the oven’s grill.
Place a burger on each pitta, and then add 3 pieces of sundried tomato. Cover with mozzarella and garnish with anchovies. Place under the grill until the mozzarella melts, and serve, if desired, with fried potatoes and rocket leaves.
400g finely ground pork mince (with fat)
1 medium onion, grated
3 tbsps finely chopped parsley
100g (4 slices with crusts removed) stale bread, soaked in milk and squeezed
1 tsp mustard
1 medium tomato, grated
1 tsp vinegar
1 tsp olive oil + more
Salt, pepper, cinnamon
10 anchovy fillets sliced lengthways
12 pieces sundried tomatoes
1 ball mozzarella (150g), thinly sliced
4 small Greek pitta breads, sprinkled with oil and warmed in the oven
Rocket leaves and fried potatoes (optional)