RECIPES: Recipe Details

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Saltimburgers

I lived in Italy for 5 years and inevitably all of my cooking tends to have a strong Italian influence. This recipe is the burger version of the classic dish Saltimbocca, combining the rich and quintessential Italian flavors of prosciutto di Parma, sage and Parmigiamo Reggiano.

Ingredients 

1 stick unsalted butter
3 tablespoons minced fresh sage
salt and pepper
8 slices prosciutto di Parma
1 tablespoon olive oil
3 cloves garlic, minced
2 pounds ground chuck
1/4 lb. prosciutto di Parma, chopped
2 teaspoons Worcestershire sauce
1 cup Parmigiano Reggiano, grated
1 teaspoon fresh ground pepper
2 teaspoons salt
Vegetable oil, for brushing on grill rack
Fresh focaccia rolls
Parmigiano Reggiano shavings

Instructions 

Preheat the grill to medium high or prepare a medium-hot fire in a charcoal grill. When the grill is ready, place butter and sage in a small fire-proof saucepan and place on the grill rack. Season with salt and pepper. Cook until butter melts. Stir together well and set aside. To prepare the prosciutto topping, place a medium, fire-proof skillet on the grill rack. Once the skillet is hot, place the slices of prosciutto in the skillet and allow to cook until crispy, turning once. Place prosciutto slices on paper towels to drain. To make the patties, heat olive oil a small fire proof skillet on the grill rack. Add the garlic and saute until softened, about 5 minutes. Be careful that the garlic does not burn. Remove from heat and place in a large bowl. To the garlic add the ground chuck, prosciutto, Worcestershire sauce, Parmigiano, salt and pepper. Mix well but handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 sections and form into patties to fit the foccacia rolls. Brush the grill with vegetable oil. Place the patties on the rack and lower the grill lid. Cook until done to preference, about 3 minutes a side for medium rare. Remove patties and let rest for 3 minutes. While the patties are cooking, brush the foccacia rolls with the sage butter and place cut side down on the grill, away from the direct heat. Watch rolls carefully and remove once they are lightly toasted. To assemble the burgers, crumble the cooked prosciutto slices and divide the crumbles onto the bottom focaccia. Top prosciutto with a few Parmesan shavings and a patty. Add the focaccia top and serve immediately. Makes 6 burgers.