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Veal

Veal Saltimbocca Burgers

June 15, 2015 by Marisa 11 Comments

veal-saltimbocca-burgers

Saltimbocca Burger

If you love the slightly salty and woodsy flavors of Saltimbocca alla Romana , traditionally made with veal scallopini, then you will most certainly enjoy this burger version. It is a great way to showcase a few fresh and flavorful ingredients into a less formal but equally wonderful meal.

Sage is one of those herbs that pairs well with meat dishes. Look for fresh leaves, they render a subtle aromatic flavor. You will want to avoid any with blemishes, mold and wilted leaves.

See the three top burgers in the above picture, well that was my husband’s serving. I kid you not…..I often tease him that he eats like a horse. I have no idea where he puts it all. Where as, I have only to look at a photo of food and I gain weight. Lol ๐Ÿ™‚

Ingredients:

  • 2 lbs       ground veal
  • 5              large garlic cloves, minced
  • 25            sage leaves, coarsely chopped
  •                  kosher salt and freshly ground black pepper to taste
  • 2 tbls      olive oil, plus more for brushing the buns & drizzling over the arugula
  • 3 cups     baby arugula
  • 6               buns (I used artisan burger buns, similar to ciabatta bread)
  • 12             slices Prosciutto Di Parma
  • 12             thin slices provolone cheese

In a large bowl combine the ground veal, the minced garlic, sage, salt and pepper. Divide the ground veal into 6 equal portions. Shape each portion into large patties.

Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Cook the burgers 3 to 4 minutes on each side, turning once.

While the burgers cook, toss the arugula leaves with a drizzle of olive oil, salt and pepper.

Place the burger buns on a cookie sheet, brush the buns on both sides with olive oil. Broil in the oven for about a minute on each side just till golden brown. Keep an eye on them so they do not burn.

Once the burgers are cooked through top each with 2 slices of prosciutto and then 2 slices of provolone cheese. Place the skillet under the broiler just till the cheese is melted. Note; If your pan does not have an oven proof handle, simply wrap the handle(s) with 2 layers of aluminum foil. Or you can just as easily transfer the patties from your pan to a cookie sheet and place under the broiler.

veal burger

When ready place the burgers on 6 toasted bread slices, top with a handful of arugula and then another slice of toasted bun.

Veal Saltimbocca Burger

For a rustic backyard feel, I served my burgers with gluten free potato chips.

veal burger 3

I have to let you in on a little secret. In the above photo…well it started off with 4 hamburger wedges. But I tell you that while I was snapping pictures well I just could no longer resist I succumbed to temptation. The aromatic sage, the oozing provolone cheese with the crispy saltiness of the prosciutto peaking through, was just too overwhelming. So yes…yes…I gave in!  Yummy!  Buon Appetito ๐Ÿ™‚

Yields 6 servings !

Filed Under: Hamburger, Meat & Poultry, Veal Tagged With: Arugula, Burgers, Provolone cheese, Sage, Veal

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