Whipped Ricotta Chili Honey Smash Burgers Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a heavy cast-iron skillet or a flat-top griddle. Preheat it for at least 3 minutes until it's smoking slightly.

When you smash the patties, press down firmly and hold for 10 seconds to ensure maximum contact with the pan. Resist the urge to move the patties; let them sear undisturbed for the full 90 seconds. Use a thin, stiff spatula to flip them cleanly.

To keep the ricotta cold and fluffy, whip it just before assembling the burgers. If you whip it too far in advance, it will deflate.

For the chili honey, warm it gently—if it gets too hot, the honey can become thin and runny. Drizzle it generously over the patties, and don't be shy; the sweetness balances the heat and the richness of the beef.

Variations

• Spicy Honey + Blue Cheese: Swap the provolone for crumbled blue cheese and use a hot honey with extra chili flakes. The pungent blue cheese pairs beautifully with the sweet-spicy honey and whipped ricotta.
• Mushroom-Swiss Twist: Sauté sliced mushrooms and onions in the same skillet after cooking the patties. Top the burgers with Swiss cheese and the mushroom mixture, then drizzle with the chili honey.
• Lamb and Mint: Replace the ground beef with ground lamb and season with fennel pollen and dried mint. Use a whipped feta instead of ricotta, and add fresh mint leaves before serving.
• Veggie Smash: Use plant-based burger patties or a smashed portobello mushroom cap. Keep the whipped ricotta and chili honey, but choose a dairy-free ricotta alternative and vegan provolone to make it fully plant-based.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep ricotta and honey separate. Reheat patties in a skillet.

Freezer

Freeze cooked patties (without toppings) in a single layer for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Reheat

Reheat patties in a cast-iron skillet over medium heat for 2-3 minutes per side, or until warmed through. Toast buns fresh.

Refrigerate leftover burgers in an airtight container for up to 2 days. Store the whipped ricotta and chili honey separately to prevent sogginess. Reheat the patties in a skillet over medium heat until warmed through, and refresh the buns by toasting them again.

Whip the ricotta up to 4 hours ahead and keep it refrigerated. The chili honey can be made up to a week in advance and stored in the refrigerator; warm it gently before using.

You can also shape the beef balls and season them with fennel pollen up to 24 hours ahead, keeping them covered in the refrigerator.

Serving ideas

Serve these burgers immediately after assembling, while the patties are hot and crispy and the ricotta is cold. The contrast is best when the burger is fresh.

Pair with a crisp green salad or roasted potatoes for a complete meal. A cold beer or a sparkling Italian soda would be a great match.

For a knife-and-fork version, serve the patties on a bed of arugula with extra whipped ricotta and chili honey drizzled on top. Or, cut the burgers in half to show the beautiful layers. These burgers are substantial enough for a weeknight dinner but impressive enough for a weekend cookout.

Frequently asked questions

Recipe card

Whipped Ricotta Chili Honey Smash Burgers

Prep 10 minCook 10 minTotal 20 minServes 2

Ingredients

• 1/2 cup whole-milk ricotta
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 2 tbsp wildflower honey
• 1 tbsp crushed Calabrian chilies
• 8 oz ground beef (80/20)
• 1/2 tsp fennel pollen
• 2 slices provolone piccante
• 2 brioche burger buns, split and toasted

Instructions

1. In a small bowl, combine the whole-milk ricotta, lemon zest, and kosher salt. Whip with a whisk or electric hand mixer for 60 seconds until light and airy. In a small saucepan, warm the wildflower honey and crushed Calabrian chilies over low heat for 2 minutes, stirring occasionally, until the honey is loose and fragrant. Set aside.
2. Divide the ground beef into four 2-ounce portions. Gently shape each into a loose ball. Sprinkle the fennel pollen and a pinch of kosher salt over all sides of each ball. Do not overwork the meat; handle it as little as possible.
3. Place a cast-iron skillet or griddle over high heat and let it get very hot, about 3 to 4 minutes. The pan should be smoking slightly. No oil is needed if the pan is well seasoned; if not, add a light film of neutral oil.
4. Place two beef balls in the hot skillet and immediately press down with a flat spatula or burger press to form thin patties, about 4 inches wide. Season with a pinch of salt. Cook without moving for 90 seconds, until the edges are deeply browned and crispy.
5. Flip both patties. Lay one slice of provolone piccante on each patty. Cook for another 30 to 60 seconds, until the cheese is melted and the patties reach an internal temperature of 160°F (71°C). Transfer to a plate and repeat with the remaining two beef balls.
6. Place the brioche buns cut-side down in the hot skillet for 30 to 60 seconds, until golden and toasted. Remove and set aside.
7. Spread a generous dollop of whipped ricotta on the bottom half of each toasted bun. Stack two cheese-topped patties on each. Drizzle with the Calabrian chili honey. Top with the other half of the bun and press gently.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

42 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.