Lasagna Burgers

From Everyday with Rachel Ray. Tweaked just a tiny bit by me. A sturdy bun is a must, and a little more fresh basil on top never hurt anyone.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  extra lean ground beef
• 1⁄2 lb  ground lean pork
•  salt and pepper
• 1  teaspoon olive oil
• 1  small onion, finely chopped
• 2  garlic cloves, minced
• 1 (14 1/2ounce) can  italian crushed tomatoes
• 1  handful basil, shredded
• 2  tablespoons butter
• 2  tablespoons flour
• 1  cup milk
• 1  dash nutmeg
• 1⁄2 cup  lowfat ricotta cheese
• 1⁄4 cup parmesan cheese
• 4  hamburger buns or 4  ciabatta, rolls-toasted

Directions

1. In large bowl, season meat with plenty of salt and pepper. Form into 4 patties, thinner in middle for more even cooking.
2. In a saucepan, heat oil over med heat. Add onion and cook til softened, about 5 min; add the garlic and cook 2 min more, then stir in the tomatoes and season with salt and pepper. Lower the heat and simmer 5 min; stir in basil.
3. In large skillet, heat a drizzle of oil over med-high. Add patties and cook, turning once til desired doneness.
4. While patties are cooking, in small saucepan, melt butter over med heat; whisk in flour for 1 min then whisk in milk. Season with salt , pepper, and nutmeg. Cook til thickened, about 5 minute Stir in ricotta and parmesan.
5. Spoon some red sauce on roll bottoms, then top with patties. Dollop with cheese sauce and place top bun on cheese.