Lasagna Burgers

November 2009
Lasagna Burgers

by 30 people

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"This burger stacks up: It's much easier than a weeknight lasagna, and it hits all the same flavor bells in your mouth. Serve it with rosemary- or black-pepper-flavored potato chips and oil-and-vinegar-dressed mixed greens."

Makes: 4 servings

  • 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 1/2 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
  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.