Saltimbocca Burgers - cooking recipe

Ingredients

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

Preparation

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.
In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
Add the burger patties and cook through, about 3-4 minutes on each side.
Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
While the burgers cook, toast the bread and set aside.
In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.