Lasagna Burgers (from Rachael Ray)
hey burger lovers, I made a burger made with a ricotta spread and a easy peasy tomato smear =. super easy super fast. I served this during the final Golden state warriors game and when they won, they became the champs after 40 years. this is from Rachael Ray's burger cookbook. so I hope you get grillin this summer so summer is smoking hot so get grilling
Lasagna Burgers
From Rachael Ray
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
method
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.
Lasagna Burgers
From Rachael Ray
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
method
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.
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