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HAMBURGERS PARMIGIANA

Category: Ground Beef

Author: Ashley

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

1/4 C. minced scallions
1 tsp. dried basil, crumbled
1 Tbsp. Italian parsley, minced
1 1/2 Tbsp. Parmesan cheese, fresh grated
1/4 tsp. nutmeg
1/2 tsp. fresh ground black pepper
1 C. dry bread crumbs, fine
2 lg. egg whites
1 1/2 lbs. ground beef, extra lean
1 Tbsp. water
3/4 C. tomato sauce -- (recipe follows)
6 thin slices mozzarella cheese, part skim milk
Light Tomato Sauce
2 Tbsp. olive oil
1/3 C. red onion, finely minced
1/3 C. peeled carrots, finely minced
1 1/2 tsp. garlic, minced
1 28 oz can Italian plum tomatoes, coarsely chopped
1/2 tsp. coarse salt
1/2 tsp. fresh ground black pepper
1 tsp. sugar
2 Tbsp. fresh basil, minced
or 2 tsp. crumbled dried basil

Instructions:

Hamburgers: Adjust oven rack to upper portion of oven and preheat to 425º. Lightly grease a shallow baking pan with vegetable cooking spray; set aside. In a deep bowl, combine scallions, basil, parsley, Parmesan cheese, nutmeg, pepper, and 1/2 C. bread crumbs. Stir in 1 egg white. Add meat and mix well. Shape into 6 oval patties. In a small bowl, beat remaining egg whites with water. Place remaining 1/2 C. bread crumbs on a piece of wax paper. Dip patties in egg white mixture and thoroughly coat with bread crumbs. Place in prepared pan and bake until coating is crisp and lightly golden, about 15 minutes. Remove from oven and spoon 2 Tbsp. of tomato sauce over each patty. Place one slice of cheese on top of each and return to oven. Bake until sauce begins to bubble and cheese is melted, about 5 minutes. Transfer to platter and serve. Tomato Sauce: In a 12-inch skillet, heat oil over medium heat. Turn heat to low; add onion and carrot. Cook, stirring constantly, until soft but not brown, about 4 minutes. Add garlic and continue to cook for an additional minute. Stir in tomatoes, salt, pepper, sugar, and basil. Turn heat to high and bring to a boil. Reduce heat to medium and cook, stirring frequently, until slightly thickened, about 25 minutes. Remove from heat, cover pan, and let sauce rest for at least 1 hour before using.