Italy's Cheesy Parmigiana Sausage Burgers

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.