This might just be the most scrumptious burger you ever inhale. And ‘tis the season for all things outside grilling and juicy, homemade burgers!
The key here is the add-ons you’re mixing into your burger patty. The soft, easily malleable ricotta cheese melds perfectly with your beef. And because it’s a mild cheese, it helps to bring out the beef flavor.
The herbs really take this burger up to luxury level. The sharp, saltiness of the capers mixed with the vague sweetness from the onions adds that pop of pure summer flavor. Once you get to the sundried tomatoes, that bit of sherry vinegar helps create a potent, but mildly sweet flavor.
Not to mention, all of these ingredients combined make for a marvelously low carb (or no carb, rather) meal.
One other thing to note: when you get to the frying portion, don’t worry if your burgers start to crumble. It’s all part of the creative, rustic cooking process! These minor, simple flavorings make all the difference in really upping your burger game this summer.
Herby Ricotta Cheeseburger
- 14oz ground beef
- 7oz ricotta cheese
- 1 tbsp capers
- 4 green onions (chopped)
- Handful of fresh, chopped rosemary
- 1-2 heads lettuce
- 2 tbsp olive oil
- 4oz sun-dried tomatoes (the ones stored in olive oil)
- 1 tbsp sherry vinegar
- Mix together ground beef, ricotta, chopped onions, capers, and a bit of rosemary. Season well with salt and freshly ground black pepper.
- Shape the mixture into 6 burger patties, about 2.5 inches wide. Leave in the fridge to firm up for as long as possible.
- Fry the burgers in a shallow pan dressed in olive oil for 6-8 minutes per side.
- To prepare the relish, chop your sundried tomatoes and mix in some of the olive oil from the jar. Add the vinegar and season with salt and pepper.
- When the burgers are cooked (again, don’t worry if they fall apart!), sandwich them between or on top of your crispy lettuce leaves and spread the relish on top of the burger.
Add on more toppings as you see fit! I, personally, throw on 2-3 wedges of sharp cheddar cheese, plus onions and mushrooms. But this dish is also fine on its own!