Cheeseburger style Rigatoni

I watched a short Reel by 99foodtrends with Nicol and it stuck to my brain. The basic ingredients were clear, the other I just did by eye.

But the outcome was a solid 8.5/10. 

She used soymeat, which I can not eat due to soy allergies and so I used basic 60% ground beef and 40% ground lean pork. The amount of meat was too much for the dish, the leftover cooked meat will get an other purpose.

The rigatoni were the more expensive kind 'al bronzo'. They kept their shape very good in the bake. No mushy pasta for me.

A cheeseburger usually had some iceberg lettuce in. The Reel was without any greens. I used two large Swiss chard leaves from my balcony and added them raw.

The sauce is the component which brings the whole dish together and get the Cheeseburger vibe going.

I used what I remembered her using, but added some more to it. The tastetest of the sauce was spot on.

Dill pickles and raw onion chunks and a good layer of Emmenthal cheese on top and the "Burger style" was complete.

Recipe for 2:

180 g Rigatoni al bronzo

1 tsp oil

250 g ground beef/pork

1 red onion, 2 garlic cloves

2 large Swiss chard leaves

4 pickled gherkins

1 white small onion

50 g Emmenthal cheese

Salt, pepper

Burger Sauce:

200 ml double cream

60 ml Curry ketchup

30 ml yellow mustard

3 tbsp Worchester sauce

3 tbsp mayo

3 tbsp gherkin brine

Salt. Pepper

Cook the rigatoni al dente.

Brown the meat in a little oil. When it is done, add red onion and chopped garlic and cook 5 more minutes.

Make the sauce and preheat the oven 180 C fan.

Cut the gherkin, and slice the Swiss chard and start layering.

A bit of sauce on the bottom, then the Rigatoni.

Next the chard and then the meat.

Top with gherkins and raw onion.

Cover with Emmenthal cheese.

Bake for 20 min.