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1 1\/2 pounds ground veal <\/span><\/p>\n 3 cloves garlic, finely chopped <\/span><\/span><\/p>\n 15 leaves fresh sage, thinly sliced <\/span><\/span><\/p>\n Salt and pepper <\/span><\/span><\/p>\n 1\/4 C. extra-virgin olive oil (EVOO) <\/span><\/span><\/p>\n 4 slices prosciutto (about 1\/4 pound) <\/span><\/span><\/p>\n 6 ounces fontina cheese, sliced or shredded <\/span><\/span><\/p>\n Eight 1-inch-thick slices semolina bread <\/span><\/span><\/p>\n 2 C. chopped romaine lettuce from the heart <\/span><\/span><\/p>\n Juice of 1\/2 lemon <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the…<\/p>\n