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Saltimbocca Burgers


  • 4 ounces gorgonzola dolce

  • 4 tablespoons butter, softened

  • 2 pounds ground veal or chicken

  • 12 sage leaves, chopped

  • 2 cloves garlic, pasted or grated

  • 1 tablespoon lemon zest

  • Salt and pepper

  • Extra virgin olive oil (EVOO), for drizzling

  • 4 slices prosciutto di Parma, folded in half crosswise

  • 4 ciabatta or other crusty rolls, split

  • Spinach (optional)


Pre-heat the broiler.

In a small bowl, combine the cheese and butter.

In a medium size bowl, combine the meat with the sage, garlic and lemon zest; season with salt and pepper and form into four patties. Drizzle the patties with EVOO. On a griddle pan or in a large skillet, cook the patties over medium-high heat, turning occasionally, 10-12 minutes. Transfer the burgers to a plate. Add the prosciutto to the skillet; cook until crisp on both sides, turning once, 2 minutes. Transfer the prosciutto to a plate.

Toast the rolls under the broiler. Slather with the gorgonzola butter while hot.

In the same skillet, wilt the spinach, if using, over medium-high heat and place some on each roll bottom. Top with the patties, prosciutto and roll tops.