Lasagna Burger

20 min

4 servings

Thank you, Carmen Crenshaw, for this recipe! This burger was a runner up in the Art of the Burger social media contest. It’s a mashup of two fan faves, with all the incredible flavours of lasagna packed into a juicy burger. Oh, and did we mention the gooey, cheesy centre? It’s the cheesy goodness of lasagna in a handheld delight.

Ingredients

  • 1 egg
  • 1⁄2 lb (225 g) lean ground beef
  • 1⁄2 lb (225 g) lean ground turkey 
  • 2 tbsp Marinara Sauce Mix
  • 1 tbsp Toasted Onion
  • 2 tsp Crispy & Crunchy Coating Mix, or gluten-free panko breadcrumbs
  • 2 tsp ricotta
  • Sea salt & black pepper, to taste 
  • 4 mozzarella or bocconcini cheese pearls
  • 4 slices cheddar
  • 1⁄2 tomato
  • 4 burger buns
  • 1 cup baby spinach
  • 1⁄4 cup prepared Pesto Sauce
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil

Preparation

  1. Preheat grill to medium-high heat. Lightly brush with oil to prevent sticking.
  2. In a large bowl, combine egg, beef, turkey, sauce mix, toasted onion, coating mix, ricotta, salt, and pepper.
  3. Using 2⁄3 of the meat mixture, form 4 patties using the 3-in-1 Burger Press. Then use the press to indent the middle of each burger patty in the middle. Place cheese pearl in the centre of each patty and cover with remaining meat mixture.
  4. Grill patties, with lid closed, 4–5 min per side, or until cooked. Add 1 cheese slice to each patty for final minute of cooking to melt.
  5. Meanwhile, slice tomato.
  6. Slice and toast buns, if desired. Place patties on bottom buns; top with tomato slice, spinach, and pesto.

Nutritional Information

Per serving: Calories 520, Fat 28 g (Saturated 10 g, 0.4 0 g), Cholesterol 140 mg, Sodium 470 mg, Carbohydrate 31 g (Fiber 2 g, Sugars 5 g), Protein 31 g.