Veal Saltimbocca Burger Recipe

A Veal Saltimbocca Burger Recipe is inspired by the classic Roman dish, saltimbocca alla Romana. It’s a signature combo of tender veal, fragrant sage, cheese and salty prosciutto, transformed into a delicious Italian gourmet burger.

Course Main Course

Cuisine Italian

Keyword Veal Saltimbocca Burger Recipe

Prep Time 30

Servings

Calories 488kcal

Equipment

1 Stove top grill pan or frying pan
1 Cookie sheet for toasting buns and prosciutto

Ingredients

2 lbs minced veal
5 garlic cloves minced
25 sage leaves chopped
2 tsp salt
1 tsp fresh ground pepper
2 tbl extra virgin olive oil plus more for brushing over the buns
3 cups arugula loosely packed
6 burger buns
12 thin slices of prosciutto
12 slices of provolone cheese

Optional Veal Burger Garnishes

2 tbl Parmigiano-Reggiano cheese grated
6 sage leaves crisped and crumbled, see notes below
1 prosciutto slice crisped and crumbled, see notes below

Instructions

In a large bowl, combine the ground veal, the minced garlic, fresh chopped sage, salt and pepper.
Divide the ground veal into 6 equal portions.
Shape each portion into large patties and make an indentation in the middle to prevent a burger bulge while cooking. (I used the handle of a wooden spoon).
Brush a stovetop grill pan with 1 tablespoon of olive oil and heat over medium-high.
Cook the burgers for 3 to 4 minutes on each side, turning once. (You can also use a regular frying pan). Repeat with the remaining burgers. Add more oil to the pan if needed for the second batch of burger patties.
Meanwhile, place the burger buns on a parchment-lined cookie sheet and brush 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. Set aside while the burgers finish cooking.
Assemble the hamburgers by first layering a handful of arugula on the bottom half of the bun.
Top the arugula with the grilled veal patties, two slices of provolone cheese, the crisped prosciutto and the remaining top bun. (See below on how to crisp prosciutto)
Optional: garnish the top buns with grated Parmigiano-Reggiano cheese, crisp crumbled prosciutto, or crispy fried sage. (see notes below)

Notes

How to crisp prosciutto:

Preheat oven to 400 degrees F.
For rounded prosciutto crisps, lay out thinly sliced prosciutto in a circle on a parchment-lined cookie sheet and top with a second, rounded prosciutto slice. Bake for approximately 8 minutes or until crisp, taking care not to burn the prosciutto slices.
For crisp, crumbled prosciutto, lay the slice flat on a parchment-lined cookie sheet. Allow the crispy prosciutto to cool, and crumble it with your hands. You can use the crumbled prosciutto as a garnish on top of the burger buns.

How to crisp sage leaves for garnish: (Approximately one sage leaf per burger)

Rinse and thoroughly dry sage leaves to avoid splattering.

In a small skillet, heat 2 tablespoons of olive oil and fry the sage leaves for a few seconds or just until crisp.
Transfer to a paper towel and allow to cool.
Crumble the sage leaves between your fingers and sprinkle over the burgers to garnish.

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