Equipment
Ingredients
Sun-Dried Tomato Relish
- 100 g sun-dried tomatoes, oil-packed, drained and finely chopped
- 50 g red onion, finely diced
- 1 garlic, minced
- 15 ml red wine vinegar
- 30 ml extra virgin olive oil
- 5 g fresh basil, chiffonade
- 1 g kosher salt
- 1 g black pepper
Ricotta Herb Burgers
- 500 g ground beef, 80/20 lean-to-fat ratio
- 100 g whole milk ricotta cheese, strained if very wet
- 10 g fresh parsley, finely chopped
- 5 g fresh oregano, finely chopped
- 6 g kosher salt
- 3 g black pepper
- 2 g garlic powder
- 15 ml olive oil
Assembly
- 4 brioche buns, halved
- 50 g baby arugula, washed and dried
Nutrition (per serving)
Method
Combine the chopped sun-dried tomatoes, red onion, minced garlic, red wine vinegar, extra virgin olive oil, and fresh basil in a small mixing bowl. Season with salt and pepper, then toss well to combine.
Set the relish aside at room temperature to allow the flavors to meld and the onions to soften slightly in the vinegar.
In a large mixing bowl, add the ground beef, ricotta cheese, parsley, oregano, kosher salt, black pepper, and garlic powder. Using clean hands, gently fold the mixture together until just combined, being careful not to overwork the meat.
Divide the beef mixture into four equal portions. Gently shape them into patties about 2 centimeters thick. Press a shallow dimple into the center of each patty to prevent bulging during cooking.
Heat a cast-iron skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
Place the patties in the hot skillet. Cook for 4 to 5 minutes on the first side until a deep brown crust forms. Flip carefully and cook for another 4 to 5 minutes until the internal temperature reaches 71°C/160°F for food safety.
Remove the patties from the skillet and transfer them to a clean cutting board or plate. Let them rest to retain their juices.
While the meat rests, carefully wipe the excess grease from the skillet if necessary. Place the brioche buns cut-side down in the residual heat for 1 to 2 minutes until lightly toasted.
Place a handful of baby arugula on each toasted bottom bun. Top with a rested burger patty, then spoon a generous amount of the sun-dried tomato relish over the meat. Finish with the top bun and serve immediately.
Chef's Notes
- Using an 80/20 lean-to-fat ratio for the ground beef is crucial. The rendered fat combined with the creamy ricotta yields an incredibly succulent texture that leaner meat simply cannot achieve.
- If your ricotta is particularly watery, line a mesh strainer with a coffee filter or cheesecloth and let it drain over a bowl for an hour in the refrigerator before incorporating it into the beef.
- When shaping the patties, keep your hands lightly moistened with cold water. This prevents the sticky meat and cheese mixture from adhering to your skin.
- Do not press down on the burgers with your spatula while they sear. This squeezes out the juices and defeats the purpose of adding the moisture-retaining ricotta.
Storage
Refrigerator: 3 days — Store raw or cooked patties and the relish in separate airtight containers. Do not store assembled burgers.
Freezer: 1 month — Freeze raw patties separated by parchment paper in a sealed bag. The relish and arugula do not freeze well.
Reheating: Gently reheat cooked patties in a skillet over low heat or in the microwave until warmed through. Toast buns fresh.
