1 pack HECK Chicken Italia Burgers (four pack)
4 beefsteak tomatoes
1 baby gem lettuce
50g basil pesto
Pinch black pepper
Cut the beef steak tomatoes in half horizontally. With the handle end of a spoon, scoop out the seeds and membrane, set aside.
In a bowl, add the ricotta and mix in the basil pesto. Add a pinch of black pepper and set aside.
Chicken Italia burger
Place the four chicken burgers onto a grill tray and grill on each side for 6 minutes, remove and keep to one side ready to serve.
Take four plates and put the base half of each tomato on each plate. Place a dollop of the ricotta mix into each tomato base, place the grilled burger on top and then scatter over some baby gem leaves.
Place a little more ricotta onto the lettuce and add the tomato tops onto the burgers.
Serve with the remaining pesto ricotta.
Optional – drizzle some balsamic glaze over the tomato before filling.
This recipe uses our Chicken Italia burgers, but works equally as well if you re-shape our Naked Chicken sausages into burger form!