Lasagna Burgers

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 1 1/2

    pounds ground beef, pork and veal mix

  • Salt and pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1

    small onion, finely chopped

  • 2

    cloves garlic, chopped

  • 1

    14 1/2ouncecan Italian crushed tomatoes

  • 1

    handful basil leaves, shredded or torn

  • 2

    tablespoons butter

  • 2

    tablespoons flour

  • 1

    cup milk

  • A few grates nutmeg

  • 1/2

    cup ricotta cheese

  • 1/4

    cup parmigiano-reggiano cheese

  • 4

    hamburger or ciabatta rolls

Directions

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. 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. 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. 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. 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.

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