1 1/4 lb ground beef
10 mini buns
10 slices American cheese
Sauce:
2 onions, diced
1 clove garlic, minced
1 can (14.5 oz) Muir Glen™ diced tomatoes
1 cup ketchup
2 tablespoons butter
Cook the onions in the butter with some salt until very, very browned. Add the garlic and cook one minute. Add the can of tomatoes with the juices. Simmer and cook about 15 minutes. Add the ketchup to the sauce and blend until smooth. Meanwhile, boil your ravioli according to package instructions. To make the burgers, grab a handful of beef and press it onto a plate until very thin. Put one of the ravioli on the beef and wrap the beef around it. Try and press out any air but be gentle and careful not to break the ravioli. There will be rips, but just work to fill them in and remove any excess beef from the sides of the burger. Don't worry about getting it perfect. Grill the burgers until browned and cooked through. Top with cheese and serve on a bun with some of the sauce.