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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Every Day with Rachael Ray September 2007 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 |
Directions:
1. 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.
2. In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
3. Add the burger patties and cook through, about 3-4 minutes on each side.
4. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
5. While the burgers cook, toast the bread and set aside.
6. In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
7. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.
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