Ricotta beefburger

Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves 6


These simple burgers combine creamy ricotta with sharp capers, served with a sun-dried tomato relish.

By Nigel Slater
From Nigel Slater’s Dish of the Day


  • 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

For the relish

  • 100g/3½oz sun-dried tomatoes
  • 1 tbsp sherry vinegar

To serve

  • 6 ciabatta rolls


  1. 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.
  2. Using your hands make ball shapes of the mixture to approximately the size of your palm.
  3. Pan fry in olive oil for 6-8 minutes per side.
  4. 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.
  5. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls.
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