Tomato Jam (get recipe here)
1 cup Ricotta, drained
1 cup shredded mozzarella
¼ cup grated Pecorino Romano
Extra virgin olive oil
2 pounds 80/20 hamburger
Red leaf lettuce or lettuce of your choice
4 buns of your choice
Baked Ricotta Cheese Tuile
Turn on broiler
Drain the ricotta. I put mine in some cheese cloth and gently squeezed out as much liquid as I could. Then place the ricotta in a bowl. Add the mozzarella and Pecorino Romano and mix well.
Coat a cookie sheet or baking pan with extra virgin olive oil. Roll cheese into a ball and then flatten to the size of the bun you will be using. Place them on to the cookie sheet and place under the broiler until they are bubbly and slightly brown. It may be easier for you to place the cheese on the cookie sheet and then flatten. Flatten to 1/4" thin. I like mine well done so I left them in there until there were burnt edges. Remove pan from oven and set aside, leaving tuiles on the pan.
Let's make Burgers:
Preheat a cast iron skillet on the power burner of your stovetop over medium high heat. If you do not have a cast iron skillet then you can do them on the grill, under the broiler, or in a heavy bottom fry pan.
Form four burgers. Make them at least 1” thick. They shrink when you cook them. Place them in the heated skillet and sprinkle generously with salt and pepper. Do not move them once they are in the pan. Cook for 5 minutes then flip them and cook another 5 minutes without moving them. This will give you the most perfect, juicy medium burger. If you like medium rare, then do 4 minutes on each side.
How to assemble the Burgers:
To put the burgers together, cut your bun in half, place the cheese tuile on the bottom half of your bun. This keeps all the juices in your mouth and not soaking into the bun :) Put your burger on top of the cheese, add the lettuce and then slather on the jam. Put the top of the bun on and sink your teeth into that luscious, yumption of delicious flavors.