Saltimbocca Burgers: 1 1/2 pounds ground veal 3 cloves garlic, finely chopped 15 leaves fresh sage, thinly sliced Salt and pepper 1/4 cup 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 cups chopped romaine lettuce from the heart Juice of 1/2 lemon 1. 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. 2. In a large nonstick skillet, heat 2 tablespoons 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. 3. While the burgers cook, toast the bread and set aside. 4. In a medium bowl, dress the lettuce with the remaining 2 tablespoons 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 slicks
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