Ricotta Cheese Burgers with recent parsley and Feta cheese – a straightforward vegetarian burger recipe with Mediterranean aptitude. It’s a one pan dish, simply ready on the range and excellent on hotter summer season and fall days. Supreme for hamburgers or as appetizer with some yogurt sauce on the facet.
These golden ricotta burgers (or patties if you’ll) are just a little chunk of consolation—gentle, fluffy, and filled with taste. Crumbled feta provides a briny kick, parsley retains issues recent, and a fast pan-fry offers them that excellent crispy edge.
They’re simply as comfortable in a delicate bun as they’re alongside a easy summer season salad (like this genuine Shopska Salad) or a fast yogurt primarily based sauce (like this Greek Tahini Yogurt Sauce). Simple, breezy, and preferrred for if you need one thing scrumptious with out an excessive amount of fuss within the kitchen.
Behind the Bites
In keeping with some sources, the manufacturing of ricotta cheese dates again to the Bronze Age in Italy. The phrase “ricotta” comes from the Latin “recocta,” mainly that means “recooked.” This refers back to the conventional methodology of constructing ricotta by reheating the whey left over from different cheesemaking processes. With time, the usage of ricotta that we all know right this moment unfold from peasant life into ‘fashionable’ dishes like cannoli, lasagna, and ravioli.
Components and Substitutions
- Parsley – recent solely works for this recipe
- Feta Cheese – may be changed by any sort of white cheese much like Feta, like Turkish white cheese in brine
- Ricotta cheese – shouldn’t be water-y, if do-it-yourself
- White flour – all function, natural of doable – for each burgers and
- Spearmint – or simply mint, it may be omitted
- Instantaneous yeast – needed throughout cooking. The dough doesn’t require rising.
- Salt and pepper, oil for frying
NOTE: The moment yeast helps the burgers puff up as they prepare dinner, whereas chilling the ‘dough’ within the fridge primarily makes them simpler to form—it’s not primarily for activating the yeast.
The best way to make Ricotta Parsley Burgers?
1st: Mix all of the substances and blend nicely. Parsley must be finely chopped.
2nd: Place within the fridge for some time after which form the burgers (moist arms barely if wanted). Roll them in some flour and fry on the range high. Serve instantly.
The best way to retailer Ricotta Parsley Burgers?
These burgers are finest loved instantly after being fried. If wanted, retailer in air-tight container within the fridge and reheat within the microwave.
Ricotta Burgers with Feta Cheese and Parsley
Vegetarian burgers (hamburger patties) with plenty of recent parsley, recent ricotta cheese and Feta Cheese.
Stop your display from going darkish
- 2 medium eggs
- 80 g (2.8oz) recent parsley, finely chopped
- 100 g (3.5oz) Feta Cheese, crumbled
- 250 g (8.8oz) recent Ricotta cheese
- 70 g all function white flour
- 2 tbsp. recent spearmint, finely chopped
- 1 tbsp. instantaneous dry yeast
- sea salt and white pepper to style
- vegetable oil for frying
- white flour for rolling burgers in earlier than frying
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In a big mixing bowl mix eggs, Ricotta cheese and Feta cheese. Add within the flour and instantaneous dry yeast and blend nicely.
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Chop the cleaned parsley and spearmint leaves finely (I take advantage of meals processor) and add to the combo. Sprinkle with salt and pepper. Refrigerate for 10-Quarter-hour.
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Preheat frying pan and add some oil to the underside. With barely moist arms form burgers within the type of patties (spherical and thick).
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Dip them in flour on each side and fry till golden on each side. Put aside and serve instantly with Yogurt primarily based sauce.
SPEARMINT: Spearmint may be changed with mint, dill or tarragon. For finest style use recent herbs.
VEGETABLE OIL: Sunflower oil or canola oil can be utilized. I by no means deep fry the burgers, however merely oil on the backside of the pan and refill as wanted throughout cooking.
BAKING: Burgers may be baked within the oven (180C/360F), don’t use scorching air – brush them with some oil earlier than baking, so they don’t come out dry.
VARIATIONS: Relying on the model of flour and ricotta used, you could want to make use of one egg, as an alternative of two – that’s if combination turns into watery and troublesome to retain form earlier than frying.
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