In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper.
Using your hands make ball shapes of the mixture to approximately the size of your palm.
Pan fry in olive oil for 6-8 minutes per side.
For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper.
When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls.