Saltimbocca Burgers

• 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

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.

ground veal, garlic, sage, salt, extra virgin olive oil, cheese, bread, hearts romaine lettuce, lemon

Taken from www.food.com/recipe/saltimbocca-burgers-247946 (may not work)