Total Time
20mins
Prep 10 mins
Cook 10 mins

From Every Day with Rachael Ray September 2007

Ingredients Nutrition

Directions

  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.
  2. In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
  3. Add the burger patties and cook through, about 3-4 minutes on each side.
  4. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
  5. While the burgers cook, toast the bread and set aside.
  6. In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
  7. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.
Most Helpful

4 5

Very nice garlcky flavor, just the portion size is a bit too large. I served it on a bed of lettuce rather than on the toasted bread.