Pork Hamburgers With Egg Ricotta And Rosemary

Ingredients

• 6 Brioche buns drizzled with olive oil and topped with Italian seasonings
• 2 Pounds ground pork
• 1 Cup corn flour
• 2 Cups ricotta cheese
• 2 Tablespoons rosemary, minced
• 1/2 Cup sunflower oil
• 8 Cherry tomatoes
• Salt and pepper
• Fresh rosemary for decoration.
• For the Side:
• 16 Ounces cherry tomatoes
• 2 Cups ricotta
• Salt to taste

Instructions

• Wash tomatoes and cut into rounds; set aside
• Place pork and minced rosemary into bowl and season with salt and pepper
• Mix and shape patties with burger ring
• Break eggs into bowl, beating with fork
• Pour breadcrumbs and corn flour and mix together
• Pour into a flat plate
• Coat patties with egg and breading
• Heat oil in non-stick pan, heat until 350 degrees
• Cook burgers for 5 to 6 minutes turning several times
• Remove excess oil with paper towels
• Cut buns in half; dipping top in olive oil and seasonings
• Create base of ricotta and tomato slices, top with meat and more ricotta
• Place top on burger
• Add fresh rosemary for decoration For the Side:
• Wash and dry tomatoes, cutting gently and emptying insides
• Season interior with salt to taste and fill each with a teaspoon of ricotta
• Pair with Sutter Home Moscato and serve!