Gently mix together the lamb, capers, lemon zest, mustard, parsley, salt, and pepper. Form into 4 loose patties. Get out two saute pans. Place one of medium-high heat and the other medium. Pour in a tablespoon or so of canola in each pan and swirl to coat the bottom. Set a couple patties in the very hot pan. Cook for two minutes on each side. Then transfer to the cooler pan and cook for another 2 minutes, but just on one side. Repeat with the other patties. Stick the patty in a bun and top with what you like. Yogurt works well, as does ketchup.
