Italy's Cheesy Parmigiana Sausage Burgers
with Tomato Sauce and Chips
- Sulphites
- Milk
- Egg
- Cereals containing gluten
"Forza Azzurri!" Show your support this Six Nations with burgers inspired by each team's homeland! An homage to the classic Italian dish, this Cheesy Parmigiana Sausage Burger is best served pitch-side with vibrant green pesto and chips.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Sliced Burger Buns
(Contains: Cereals containing gluten)
32 grams
Fresh Pesto
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic and the sausage meat. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the burgers onto a medium baking tray.
Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Pop a large frying pan on medium-high heat with a drizzle of oil.
Stir in the remaining garlic and fry for 30 secs. Add the tomato puree and stir fry for 1 min, then stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Stir to combine, bring to the boil, then simmer until the sauce has thickened, 4-5 mins.
When the tomato sauce has thickened, stir in the butter (see pantry for amount) and cheese. Taste the sauce and season. Add a splash of water if it's a little too thick.
Halve the burger buns into the oven to warm through, 2-3 mins.
When everything's ready, share the burger buns between your plates.
Top the bases with the sausage burgers and spoon over the sauce. Drizzle over the pesto.
Sandwich together with the bun lids and serve with the chips alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty burger, though some found the combination of sauces overpowering or too salty.
- Ease of prep: Quick and easy to make, but some found shaping the sausage meat sticky and tricky.
- Suggestions: Consider adding a side salad or vegetables for balance and crunch. Reduce salt in the sauce for a milder flavour.
- Portions: Several customers mentioned the meal could use more vegetables or a larger portion size.
