RECIPES: Recipe Details

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My daughter loves veal saltimbocca, but the cost is sometimes prohibitive, so I created a burger that is even better than the traditional version. The Portuguese roll is dense enough to sop up the extra juices from the spinach topping, and the sage butter makes the burgers extra juicy.


6 tablespoons butter
12 slices prosciutto
½ cup sun-dried tomatoes in oil, chopped
1 cup sliced fresh mushrooms
1 tablespoon chopped fresh garlic
½ teaspoon salt 1 cup chardonnay
1 tablespoon chopped fresh parsley
3 cups fresh spinach
6 tablespoons butter, softened
3 tablespoons chopped fresh garlic
3 tablespoons chopped fresh parsley
½ teaspoon salt
6 Portuguese hard rolls
1 ½ pounds ground sirloin
½ pound ground veal
2 teaspoons salt
1 teaspoon black pepper
¼ cup chardonnay
6 tablespoons butter, softened
3 tablespoons chopped fresh sage
Vegetable oil for brushing grill rack
6 large slices mozzarella cheese


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make sauce, place butter in a 10” fireproof skillet, add prosciutto and cook until slightly browned on both sides. Take out prosciutto and put aside. To pan add sun-dried tomatoes and mushrooms and sauté until lightly browned, add garlic and salt and sauté 1 minute, add chardonnay and simmer for two minutes, add parsley and spinach and simmer three minutes, put aside. To make garlic butter rolls, put butter in bowl, add garlic, parsley and salt, mix well, and divide into 12 portions. Split rolls in half and spread each half with portion of garlic/butter mixture. To make the burgers, place ground sirloin, ground veal, salt, pepper and chardonnay in a large bowl, mix thoroughly and gently and divide into 6 equal portions. Place butter in small bowl, add sage and garlic, mix thoroughly, and divide into 6 equal portions. Take 1 portion of the ground meat mixture and divide that into 2 equal portions, shaping each portion into an oblong patty to fit the Portuguese roll. In the center of each patty, place 1 portion of butter mixture, top with other patty portion and pinch sides together tightly. Brush grill rack with oil. Place patties on grill and cook for 5 minutes per side, top with 2 slices of prosciutto and slice of mozzarella cheese, close hood and cook for 1 – 2 minutes, until cheese is melted. While burgers are cooking, place prepared rolls on outside portion of grill, buttered side down. Grill for 3 – 4 minutes or until lightly browned. To assemble the burgers, take roll bottom add a patty add a portion of spinach topping, cover with top of roll.


Makes 6 burgers.