And the easy, tasty dinner revolution continues with these divine burgers. They are so full-of-flavour with the salty kick of the capers and the ricotta adding a creamy juiciness, these burger patties are sure to become a family favourite.
In this scene: Blue striped parchment paper and blue stripe washi tape (on flag) from emerald + ella.
Rosemary, ricotta and caper burgers
500g beef mince
150g ricotta cheese
2 tablespoons baby capers
2 green onions, finely chopped
1 tablespoon finely chopped fresh rosemary leaves
2 cloves garlic, crushed
1/2 cup dried breadcrumbs
1 egg
salt and pepper
2 tablespoons olive oil
+ burger buns, mayonnaise, tomato relish (try this homemade one) and salad to serve
Combine mince, ricotta, capers, onions, rosemary, garlic, breadcrumbs and egg in a medium bowl. Season. Shape into 6 patties.
Heat oil in a large frying pan over medium heat. Cook patties, in batches, for 5 minutes, or until cooked through and golden. Serve in buns with desired trimmings.
Makes 6 patties
oOo You can make the patties ahead of time and refrigerate until ready to cook.
oOo Try this with lamb mince instead of beef.
