Lasagna Burgers

by Rachael Ray Show Staff 7:00 AM, November 3, 2009

Aired November 3, 2009

Serves Serves 4
1 1/2 pounds ground beef, pork and veal mix
Salt and pepper
2 tablespoons EVOO Extra Virgin Olive Oil, plus more for drizzling
1 small onion, finely chopped
2 cloves garlic, chopped
1 14.5-ounce can 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
4 hamburger or ciabatta rolls
1/4 cup Parmigiano-Reggiano

In a large bowl, season the meat with plenty of salt and pepper. Form into 4 patties; they should be 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 - 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; 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.