1 1/2 pounds ground veal

3 cloves garlic, finely chopped

15 leaves fresh sage, thinly sliced

Salt and pepper

1/4 C. extra-virgin olive oil (EVOO)

4 slices prosciutto (about 1/4 pound)

6 ounces fontina cheese, sliced or shredded

Eight 1-inch-thick slices semolina bread

2 C. chopped romaine lettuce from the heart

Juice of 1/2 lemon

 

In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking. In a large nonstick skillet, heat 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the burger patties and cook through, about 3 to 4 minutes on each side. Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes. While the burgers cook, toast the bread and set aside. In a medium bowl, dress the lettuce with the remaining 2 T. EVOO and the lemon juice; season to taste with salt and pepper. Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.