Saltimbocca Patty Melts With Balsamic Glazed Mushrooms, Grilled Prosciutto And Fried Sage

Saltimbocca Patty Melts With Balsamic Glazed Mushrooms, Grilled Prosciutto And Fried Sage

Wine Varietal:


  • The Burgers:
  • 1 pound ground veal
  • 1 pound ground chicken
  • 1/3 Cup chopped fresh sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic powder
  • 1 egg, beaten
  • 3/4 Cup grated parmesan cheese
  • 1 Cup Italian flavored breadcrumbs
  • 18 slices provolone cheese
  • The Prosciutto:
  • 12 slices prosciutto
  • The Mushrooms:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 7 ounces shitake mushrooms, stems removed and caps sliced thin
  • 1/2 teaspoon. salt
  • 1/2 teaspoon black pepper
  • 2/3 Cup chicken stock
  • 1/4 Cup balsamic vinegar
  • 1/4 Cup Sutter Home White Merlot
  • 1 tablespoon brown sugar
  • The Sage:
  • 24 large sage leaves
  • 4 tablespoons butter
  • The Bread:
  • 6 tablespoons butter, softened
  • 12 slices marble rye bread


  • To make the burgers, combine the ground veal, ground chicken, chopped sage, salt, pepper, garlic powder, egg, parmesan, and breadcrumbs in a large bowl.
  • Using your hands, massage all of the ingredients together until well combined.
  • Divide the mixture into 6 equal portions.
  • Then, divide each portion in half and form into 2 thin patties (about the size of the bread slices).
  • Heat your grill to medium high for 20 minutes.
  • Add the 12 patties and cook for 2 minutes per side until cooked through.
  • Add one slice of cheese to each patty, close the grill lid for 30 seconds to melt and remove the patties from the grill and cover with foil to keep warm will you prepare the rest of the ingredients.
  • Place the prosciutto slices on the hot grill and cook for about 30 seconds per side until crispy.
  • Set aside.
  • To make the mushrooms, melt butter and olive oil together in a large skillet over medium heat.
  • Add onions and saute until soft, about 2 minutes.
  • Add the mushrooms, salt and pepper to the pan and cook, stirring occasionally until all of moisture is absorbed and they begin to lightly brown, about 5 minutes.
  • Add the chicken stock and balsamic to the pan and cook over medium high heat until most of the moisture is absorbed and sauce coats the back of a spoon.
  • Stir in sugar and cook for another two minutes until sauce is thick and syrupy.
  • Keep warm on low heat.
  • To make the fried sage, remove the stems from the sage leaves.
  • Melt the butter in a large skillet until bubbly.
  • Add the sage leaves in one layer and fry about one minute and then flip them over and fry the other side until crispy and fragrant.
  • Place the rye bread on the grill and lightly toast one side.
  • Remove from grill and spread the butter evenly the untoasted sides of each slice.
  • Assemble the burgers, by placing the butter side of one piece of bread on the grill.
  • Top with a slice of provolone cheese, followed by one cheese covered patty, then 2 slices of prosciutto, another cheese covered patty, and another slice of bread, butter side up.
  • Cook for 2 minutes, pressing lightly.
  • Gingerly flip the sandwich over and cook the other side for another minute with the grill lid closed.
  • Remove the sandwiches from the grill and open the tops of each and add 1/3 Cup mushrooms and 4 crispy sage leaves.
  • Put the top piece of bread back on and DEVOUR!!
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