Ingredients
- 15 ml of vegetable oil
- 3 ocado quarter pounder beef burgers, broken into bite-size chunks
- 1 brown onion, finely chopped
- 1 tin of 400g ocado chopped tomatoes
- 200 g of fusilli pasta
- 100 ml of heinz burger sauce
- 40 g of cocktail gherkins, roughly chopped
- 275 g of red leicester slices, cut into small 1 pieces
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. In a large saucepan, heat the oil and add the chunks of burger patty. Fry until deeply golden brown all over, then transfer to a bowl using a slotted spoon and set aside. Ensure all of the fat and oil remains in the saucepan.Step 2
Add the chopped onion to the saucepan and fry over medium heat until soft and golden. Transfer to the bowl with the meat using your slotted spoon and set aside.Step 3
Now, pour the chopped tomatoes into the pan along with ½ cup of water, season with a generous pinch of salt and black pepper and simmer over low heat for 20 minutes. Meanwhile, cook the pasta in a pan of salted boiling water until al dente – you want it to be fairly undercooked so it doesn’t overcook once it goes into the oven.Step 4
Drain the pasta and add it directly to the pan of tomato sauce. Stir to combine thoroughly, then add the burger sauce and stir it in well. Oil a 24cm x 17cm ovenproof dish.Step 5
Add the burger patty chunks and caramelised onions, gherkins and half of the cheese to the pasta in the pan and stir to combine. Transfer to your oiled dish and top with the remaining cheese.Step 6
Bake in the oven for 15-20 mins until the cheese is bubbling nicely and the top is a lovely golden brown. Serve with a big green salad.