Saltimbocca Burgers

By nnlester

Ingredients

• 1 12 lbs ground veal
• 3 cloves garlic (finely chopped)
• 15 leaves sage (fresh, thinly sliced)
• pepper
• salt
• 14 cup extra virgin olive oil (EVOO)
• 4 slices prosciutto (about 1/4 pound)
• 6 ozs fontina cheese (sliced or shredded)
• 1 bread (semolina)
• 2 cups romaine lettuce (chopped, from the heart)
• 12 lemon

Details

Servings 4
Adapted from yummly.com

Preparation

Step 1

In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking.
In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the burger patties and cook through, about 3 to 4 minutes on each side. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
While the burgers cook, toast the bread and set aside.
In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.