Saltimbocca Burgers

From Every Day with Rachael Ray September 2007

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  ground veal
• 3  garlic cloves, finely chopped
• 15  leaves fresh sage, thinly sliced
•  salt and pepper
• 1⁄4 cup extra virgin olive oil (EVOO)
• 4  slices prosciutto (about 1/4 pound)
• 6  ounces Fontina cheese (sliced or shredded)
• 8  slices  semolina  bread (1-inch thick)
• 2  cups  chopped hearts romaine lettuce
• 1⁄2  lemon, juice of

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.