- 400g/14oz beef mince
- 200g/7oz ricotta cheese
- 4 spring onions, finely chopped
- 1 tbsp capers
- 1 sprig of rosemary, leaves picked
- salt and freshly ground black pepper
- 2 tbsp olive oil, for frying
- 100g/3½oz sun-dried tomatoes
- 1 tbsp sherry vinegar
- 6 ciabatta rolls
- In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper.
- Using your hands make ball shapes of the mixture to approximately the size of your palm.
- Pan fry in olive oil for 6-8 minutes per side.
- For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper.
- When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls.