RECIPES: Recipe Details
Bistro Saltimbocca Burgers with Creamy Porcini Fondue
2 1/2 lbs freshly ground chuck
4 TBS grated Parmesan cheese
3 TBS fresh chopped parsley
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 tap ground sage
Prosciutto Sage Topping:
3 TBS olive oil, divided
8 ounces thinly sliced prosciutto, chopped
1 cup packed fresh sage leaves
Porcini Mushroom Fondue:
1 cup dried porcini mushrooms
1 cup warm water
12 ounces shredded Fontina cheese
1 TBS flour
2/3 cup Sutter Home Pinot Grigio
vegetable oil, for brushing the grill rack
6 Kaiser rolls, split in half
2 cups baby mesclun salad
To make the patties, combine the ground chuck, cheese, parsley, garlic powder, salt, pepper and sage. Mix well but handle the meat as little as possible. Shape into six patties to fit the buns. Cover and refrigerate until ready to use.
Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high heat.
When the grill is ready, prepare a cast iron or heavy duty skillet on the grill. Heat 2 TBS olive oil and cook the prosciutto for about 6 to 9 minutes or until crispy. Remove and drain on paper towels. Add the remaining olive oil and heat. Add the sage leaves and cook for a few minutes or until wilted and crispy. Mix together the sage leaves and prosciutto and set aside.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook. Turn once and cook to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outside of the grill rack to toast.
To make the fondue, let the mushrooms soak in the warm water for 30 minutes. Toss the cheese with the flour. (Both of these steps should be done before burgers are cooked.) Wait until the burgers are just about cooked for the next step.) Drain the mushrooms and add to a small fireproof saucepan. Place on the heated grill and add the wine. Heat until hot but not simmering or boiling. Add the cheese mixture and stir constantly until the mixture is smooth and creamy.
To assemble the burgers, place an equal portion of mesclun mix on each roll bottom. Place on each, a patty and a generous amount of fondue; top with prosciutto/ sage mixture and roll tops. Serve and enjoy!
I love chicken and veal saltimbocca so I thought, why not a burger? I am sure it has been thought of before but here it is paired with a delicious creamy porcini fondue. The flavors work wonderfully together!