For the Sage Aioli - Butter - Fresh sage leaves - Mayo - Lemon zest - Lemon juice - Salt and pepper For the Veal Saltimbocca Burgers - Ground veal - Salt and pepper - Prosciutto - Havarti - Buns - Lettuce, tomato, onion for garnish
Prep your charcoal or gas grill for indirect heat. In a small skillet melt the butter, 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.
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, flipping as needed to ensure even cooking.
Toast the buns and place the havarti atop the burgers to melt. 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.
Always dimple those burgers to avoid the bloated effect as the meat expands for cooking.
It’s one of those recipes that sounds incredibly fancy, but comes together really quickly and has the fans raving.