Saltimbocca Burgers Recipes

Steps:

• Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
• Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
• Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

Steps:

• 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 3-4 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.