Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 58

minced beef, ricotta, spring onions, capers, rosemary, sun-dried tomatoes, sherry vinegar, ciabatta

Mix together 400g minced beef, 200g ricotta, 4 chopped spring onions, 1 tablespoon of capers and a little picked rosemary. Season well with salt and freshly ground black pepper.

Shape the mixture into 6 thick burgers, about the diameter of a digestive biscuit, then leave for as long as you can in the fridge to firm up. Fry the burgers in a little olive oil in a shallow, non-stick pan for 6–8 minutes per side.

For the relish, chop 100g sun-dried tomatoes (the sort that come in oil) and mix with a little of the oil from the jar. Add a tablespoon of sherry vinegar and season with salt and pepper. When the patties are cooked, sandwich them between 6 ciabatta rolls spread with the relish.

For 6. A fresh take on the classic burger.