Ingredients for Saltimbocca Burgers
- Ground Veal
- Garlic Cloves
- Fresh Sage
- Salt And Pepper
- Extra Virgin Olive Oil
- 4 slices prosciutto
- Fontina Cheese
- 4 slices of your favorite bread, toasted
- Romaine Lettuce
- Lemon, Juice Of
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How to Make Saltimbocca Burgers
- In a medium bowl, gently combine 1 pound ground veal, 2 minced cloves of garlic, and 1 teaspoon of dried sage (or 1 tablespoon fresh sage).
- Season generously with salt and pepper.
- Form the veal mixture into 4 patties, about ¾ inch thick. Make a slight indentation in the center of each patty with your thumb to prevent bulging during cooking.
- Heat 2 tablespoons of EVOO in a large nonstick skillet over medium-high heat. The pan is ready when the oil shimmers.
- Add the burger patties to the skillet and cook for 3-4 minutes per side, or until cooked through and browned.
- Top each cooked patty with a slice of prosciutto and a slice of fontina cheese.
- Cover the skillet and cook for another 2-3 minutes, or until the cheese is melted and gooey.
- While the burgers cook, toast your bread slices.
- In a small bowl, whisk together the remaining 2 tablespoons of EVOO and 1 tablespoon of lemon juice.
- Toss the chopped romaine lettuce with the lemon vinaigrette and season with salt and pepper to taste.
- To assemble, place each Saltimbocca burger on a toasted bread slice.
- Top with the dressed romaine lettuce and another toasted bread slice. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
75g
Carbs
9g
