1 1/2 pounds ground veal or chicken
3-4 large cloves garlic, grated or finely chopped
15-16 leaves fresh sage, stripped from stems, thinly sliced
Salt and black pepper
4 tablespoons extra virgin olive oil (EVOO), divided
2 cups baby romaine leaves or 6-8 leaves from the center of romaine heart, chopped
Juice of 1/2 lemon
8 1-inch thick slices good quality semolina bread, cut on an angle
8 slices prosciutto di Parma
8 thin slices Italian fontina cheese
8 celery sticks, from the heart, trimmed
1 sack fancy potato chips, such as Terra brand Garlic and Onion Yukon chips
Pre-heat the broiler.
In a bowl, mix the veal with the garlic, sage, salt and pepper. Score meat with the side of your hand into four equal parts. Form four large patties and make a divot at the center of each burger to prevent burger bulge while cooking. Heat 2 tablespoons of EVOO, two turns of the pan, in an ovensafe nonstick skillet over medium-high heat. Cook patties for 3-4 minutes on each side, turning once. Dress greens with lemon juice, about 2 tablespoons of EVOO, salt and pepper. Toast bread under broiler on both sides, then remove and reserve. Top burgers with a couple slices of folded prosciutto and Fontina cheese, then set skillet under broiler to melt cheese. Set burgers on four bread slices and top with romaine salad and remaining bread. Serve burgers with a couple of celery sticks and a few specialty chips.