Ricotta Cheese Burgers with fresh parsley and Feta cheese – an easy vegetarian burger recipe with Mediterranean flair. It’s a one pan dish, easily prepared on the stove and perfect on warmer summer and fall days. Ideal for hamburgers or as appetizer with some yogurt sauce on the side.
These golden ricotta burgers (or patties if you will) are a little bite of comfort—light, fluffy, and full of flavor. Crumbled feta adds a briny kick, parsley keeps things fresh, and a quick pan-fry gives them that perfect crispy edge.
They’re just as happy in a soft bun as they are alongside a simple summer salad (like this authentic Shopska Salad) or a quick yogurt based sauce (like this Greek Tahini Yogurt Sauce). Easy, breezy, and ideal for when you want something delicious without too much fuss in the kitchen.
Behind the Bites
According to some sources, the production of ricotta cheese dates back to the Bronze Age in Italy. The word “ricotta” comes from the Latin “recocta,” basically meaning “recooked.” This refers to the traditional method of making ricotta by reheating the whey left over from other cheesemaking processes. With time, the use of ricotta that we know today spread from peasant life into ‘modern’ dishes like cannoli, lasagna, and ravioli.
Ingredients and Substitutions
- Parsley – fresh only works for this recipe
- Feta Cheese – can be replaced by any type of white cheese similar to Feta, like Turkish white cheese in brine
- Ricotta cheese – should not be water-y, if homemade
- White flour – all purpose, organic of possible – for both burgers and
- Spearmint – or just mint, it can be omitted
- Instant yeast – necessary during cooking. The dough does not require rising.
- Salt and pepper, oil for frying
NOTE: The instant yeast helps the burgers puff up as they cook, while chilling the ‘dough’ in the fridge mainly makes them easier to shape—it’s not primarily for activating the yeast.
How to make Ricotta Parsley Burgers?
1st: Combine all the ingredients and mix well. Parsley should be finely chopped.
2nd: Place in the fridge for a while and then shape the burgers (wet hands slightly if needed). Roll them in some flour and fry on the stove top. Serve immediately.
How to store Ricotta Parsley Burgers?
These burgers are best enjoyed immediately after being fried. If needed, store in air-tight container in the fridge and reheat in the microwave.
Ricotta Burgers with Feta Cheese and Parsley
Ingredients
- 2 medium eggs
- 80 g fresh parsley, finely chopped
- 100 g Feta Cheese, crumbled
- 250 g fresh Ricotta cheese
- 70 g all purpose white flour
- 2 tbsp. fresh spearmint, finely chopped
- 1 tbsp. instant dry yeast
- sea salt and white pepper to taste
- vegetable oil for frying
- white flour for rolling burgers in before frying
Instructions
- In a large mixing bowl combine eggs, Ricotta cheese and Feta cheese. Add in the flour and instant dry yeast and mix well.
- Chop the cleaned parsley and spearmint leaves finely (I use food processor) and add to the mix. Sprinkle with salt and pepper. Refrigerate for 10-15 minutes.
- Preheat frying pan and add some oil to the bottom. With slightly wet hands shape burgers in the form of patties (round and thick).
- Dip them in flour on both sides and fry until golden on both sides. Set aside and serve immediately with Yogurt based sauce.
Notes
Nutrition
This post may contain affiliate links, please see full disclosure here.
Easy burgers recipe.