Not too long ago, I was completely intimidated by burgers. It mostly came from the fact that my husband makes the best burgers. It’s one of those times when it’s not even worth trying, because there is no way my burgers would match up to his. But Rachael Ray has changed my ways. She is the self-proclaimed queen of burgers, and I can see why. She has some amazing burger recipes. And the good thing about her burger recipes is that they are not just your regular burgers – they all have some sort of twist on them. That way, I can’t compare my burgers, or Rachael’s burgers, with my husband’s burgers!
I found myself with some hamburger buns, so I went searching through my stack of RR magazines, looking for her Burger of the Month recipes. I settled on this Lasagna Burger, thinking that the combination sounded heavenly.
And it was quite delicious!! At first, I was thinking – why hasn’t anyone done this before? But as my husband and I were eating that night, we both agreed that this tastes like a delicious meatball sub – but there is just one big meatball! And a delicious cheese sauce, which always helps!
The recipe is pretty straight forward, and I followed it almost exactly. I did end up with way more cheese sauce than we needed. These are very messy burgers, but another good part is licking off your fingers when you are finished!
total time: 30 minutes
1 1/2 pound ground beef, pork and veal mix (I used only beef)
salt and pepper
2 tablespoons extra virgin olive oil, plus more for drizzling
1 small onion, finely chopped
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
a few grates nutmeg
1/2 cup ricotta cheese
1/4 cup parmigiano-reggiano cheese
4 hamburger or ciabatta rolls
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.