1 Mix the beef, Ricotta, capers and rosemary in a large bowl and place in the fridge for at least 1 hour.
2 Mix the tomato relish with the sriracha, to taste
3 Halve the burger buns and spread with mayonnaise and horseradish.
4 Shape the meat into 5 burgers and cook under a hot grill, until cooked and browned.
5 Top with the Emmental, and grill until slightly melted.
6 Fill the buns with the cooked burgers, top with tomato and sriracha relish, pea shoots and the bun lids. Serve immediately.