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    Home » Recipes » Veal Recipes

    Veal Saltimbocca Burger with Sage Aioli

    40 mins | Yield 4 | May 15, 2018 | Updated: June 25, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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     When you take an old-school Italian dish and make a burger out of it, things get good. Taste test the Veal Saltimbocca Burger with Sage Aioli for proof that the classics are still really good. 

    Veal Saltinbocca Burgers - Kita Roberts GirlCarnivore

    Nothing screams old fashioned like the classic Italian recipes you can find at every mom and pop restaurant in Little Italy. There’s going to be meatballs and a giant serving of lasagna, sauteed garlic rabe and of course some classic veal dishes on the menu.

    Saltimbocca, much like chicken marsala, is one of those serious throwbacks. A simple dish of veal that’s been pounded thin and rolled in prosciutto, simmered in sage, lemon, and white wine.

    If that doesn’t sound good enough to stand alone for you, I took that classic dish and decided it needed an update for #BurgerMonth.

    I have pork burgers, and a ton of beef burgers, lamb burgers, but I got to thinking, where are my veal burgers?

    Veal is a great protein for burgers. Ground veal is subtle meat that picks up the flavor profiles it’s cooked with, so why not use it as a solid base for an epic burger?

    Turns out, veal a perfect base for an amazing burger.

    Veal Saltinbocca Burgers - Kita Roberts GirlCarnivore

    Pro tip: Always dimple those burgers to avoid the bloated effect as the meat expands for cooking. 

    Ground veal patties wrapped in prosciutto were char-grilled over indirect heat while I whipped up a sage aioli to slather on toasted buns before melting some light havarti over the finished patties.

    Veal Saltinbocca Burgers - Kita Roberts GirlCarnivore

    The burgers were light and loaded with flavor. The simple flavors of the aioli shined through. A perfect high-class patty for your next cookout. It’s one of those recipes that sounds incredibly fancy, but comes together really quickly and has the fans raving.

    Sure, this ain’t grandmas veal saltimbocca, but for this girl carnivore, it may be a new staple recipe.

    Veal Saltinbocca Burgers - Kita Roberts GirlCarnivore

    Want more recipe inspiration? Try some of my favorite recipes

    • Veal Manicotti
    • Beef Parmesan
    • Lamb Dolma
    • Italian Stuffed Peppers
    • Classic Carbonara

    If you’ve tried my Veal Saltimbocca Burger Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Veal Saltinbocca Burgers - Kita Roberts GirlCarnivore
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    4 from 4 votes

    Veal Saltimbocca Burger with Sage Aioli

    An old-school Italian dish turned into a burger. Taste test the Veal Saltimbocca Burger with Sage Aioli for proof that the classics are still really good. 
    Course: Main Course
    Cuisine: Italian
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 4 servings
    Calories: 579kcal

    Ingredients

    For the Sage Aioli

    • 1 tablespoon butter
    • 2 – 3 fresh sage leaves
    • ¼ cup mayo
    • 1 teas lemon zest
    • ¼ teas lemon juice
    • salt and pepper

    For the Veal Saltimbocca Burgers

    • 1 lbs ground veal
    • salt and pepper
    • ¼ lbs prosciutto
    • 4 slices Havarti
    • 4 buns
    • lettuce, tomato, onion for garnish

    Instructions

    • Prep your charcoal or gas grill for indirect heat. Clean and oil the grate. Close the lid and allow the grill to come to temp.
    • In a small skillet over medium heat, melt the butter and swirl to coat the pan. Add the sage leaves and cook until crisp.
    • Remove the sage from the pan, and crumble.
    • Stir the crumbled sage into the mayo. Add the lemon zest and juice. Season with salt and pepper and stir to combine. Set aside.
    • Meanwhile, season the ground veal with salt and form into patties.
    • Wrap the prosciutto around the veal and press. Its tacky nature will allow it to stick to the veal without falling off.
    • Place the patties over the cooler side of the grill to minimize risk of flare-ups. Allow the patties to cook to 160 °F, flipping as needed to ensure even cooking.
    • In the last few minutes of grilling the burgers, toast the buns and place the havarti atop the burgers to melt.
    • When ready to serve, spread the aioli onto the buns, layer on lettuce tomato and onion, if desired. Place the cooked veal burger and remaining bun half atop and serve.

    Nutrition

    Nutrition Facts
    Veal Saltimbocca Burger with Sage Aioli
    Amount Per Serving
    Calories 579 Calories from Fat 306
    % Daily Value*
    Fat 34g52%
    Saturated Fat 10g63%
    Cholesterol 126mg42%
    Sodium 695mg30%
    Potassium 413mg12%
    Carbohydrates 33g11%
    Fiber 1g4%
    Sugar 4g4%
    Protein 31g62%
    Vitamin A 90IU2%
    Vitamin C 0.7mg1%
    Calcium 29mg3%
    Iron 11.7mg65%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Veal Saltinbocca Burgers with Sage Aioli - Kita Roberts GirlCarnivore
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Eileen says

      May 16, 2018 at 4:45 pm

      5 stars
      Such a great burger! From the sage aioli to the prosciutto wrapped around the veal burger topped with yummy Havarti! Just delicious!

      Reply

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