Lasagne… but make it a burger.
Juicy HECK! Thick Chicken Italia Burgers stacked with rich beef ragu, creamy béchamel and melty mozzarella for the ultimate comfort-food upgrade. Big flavour, slightly messy, absolutely worth it.
What You’ll Need
- 4 HECK! Thick Chicken Italia Burgers
- 4 burger buns
- 300g beef mince
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 200ml tomato passata
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp dried basil
- 150g mozzarella, sliced
- 100 ml béchamel sauce
- 40g Parmesan, grated
- Fresh basil, to finish
- 1 tbsp olive oil
- Salt & black pepper
Method
-
Make the ragu
Heat the olive oil in a pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute. -
Build the flavour
Add the beef mince and cook until browned. Stir through the tomato purée, passata, oregano and basil. Season with salt and pepper, then simmer for 15–20 minutes until thick, rich and full of flavour. -
Cook the burgers
Cook the HECK! Thick Chicken Italia Burgers following the pack instructions until golden and cooked through. -
Toast the buns
Lightly toast the burger buns until golden. -
Build your burger
Place the burger onto the bun base, then top with a generous spoonful of beef ragu, slices of mozzarella, a drizzle of béchamel sauce and a sprinkle of Parmesan. -
Finish & serve
Grill briefly until the cheese is melted and bubbling. Finish with fresh basil and serve straight away.