Italy's Cheesy Parmigiana Sausage Burgers
with Tomato Sauce and Chips
"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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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
Nutritional information
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!
