Lasagna Burgers

These were very tasty but also quite messy.  I think using sturdier bread (like the ciabatta roll) will be better than a hamburger bun.

from Rachael Ray

time 30 minutes

yield 4 Servings

category Beef

cuisine American

ingredients

1 1/2 pounds ground beef, pork and veal mix

Salt and pepper

2 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

One 14.5-ounce can Italian crushed tomatoes

1 handful basil leaves, shredded or torn

2 tablespoons butter

2 tablespoons flour

1 cup milk

1 c ricotta cheese

1/4 c Parmesan cheese

4 hamburger or ciabatta rolls

directions

1. In a large bowl, season the meat with plenty of salt and pepper. Form into 4 patties, thinner in the middle for more even cooking. Drizzle with EVOO.

2. In a saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and cook until softened, about 5 minutes; add the garlic and cook for 2 minutes more, then stir in the tomatoes and season with salt and pepper. Lower the heat and simmer for 5 minutes; stir in the basil.

3. In large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, until medium-rare, 7 to 8 minutes.

4. While the patties are cooking, in a small saucepan, melt the butter over medium heat; whisk in the flour for 1 minute, then whisk in the milk. Season with salt, pepper and the nutmeg, then cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.

5. Spoon some red sauce on the roll bottoms, then top with the patties. Dollop the cheese sauce on the patties and set the roll tops in place.

notes: