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  • Serves: 5


    • 350g minced beef

    • 150g Galbani® Ricotta

    • 1 tbsp capers, chopped

    • 1 sprig of rosemary, chopped

    • 5 tbsp tomato relish

    • 5 burger buns

    • 5 tbsp mayonnaise

    • 5 tbsp horseradish sauce

    • 200g Président® Emmental Slices

    • 50g pea shoots

    • sriracha sauce (optional)

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  • Method

    • 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.

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