Instructions:
Hamburgers:
Preheat oven to 425F.
Lightly
grease a shallow baking pan with nonstick cooking spray; set
aside.
In a deep bowl, combine green onions, basil, parsley, Parmesan cheese,
nutmeg, pepper, and 1/2 cup bread crumbs. Stir in 1 egg white.
Add the ground beef
and mix well. Shape into 6 patties.
In a small bowl, beat remaining egg whites with water. Place remaining
1/2 cup 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 tablespoons of tomato sauce over each patty.
Place
one slice of mozzarella cheese on top of each patty and return to oven. Bake until
sauce
begins to bubble and cheese is melted, about 5 minutes. Transfer
to
platter and serve.
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.
Recipe adapted from : Lean Italian Cooking by Anne Casale
