RECIPES: Recipe Details

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Veal Saltimbocca Burgers

My wife loves the Veal Saltimbocca dish served at our local Italian restaurant. We thought it could it could be transformed into a tasty burger version, so through trial and error, we developed this recipe. We hope you enjoy it as much as we have.


* The ingredients number 16, however, olive oil, salt & pepper are listed multiple times in the recipe.
Patty Ingredients
1 cup – dried shitake mushrooms
2 shallots, peeled and chopped
2 tablespoons – Sutter Home Chardonnay
1 ½ cups – cubed day-old French bread
1/3 cup – fresh basil leaves, chopped
1 pound - freshly ground veal
1 teaspoon – salt
1 teaspoon – fresh ground black pepper
Italian Ketchup Ingredients
1 14.5 ounce can – low-sodium tomato puree
2 teaspoons – Dried Italian Seasoning (any good-quality Italian Seasoning will work)
1 teaspoon – salt
1 teaspoon – fresh ground black pepper
½ cup – Sutter Home Merlot
Additional Ingredients
2 tablespoons – Colavita extra virgin olive oil
6 French bread buns
1 tablespoon – Colavita extra virgin olive oil
18 leaves fresh sage
6 round slices – fontina cheese
6 slices – thinly sliced proscuitto ham
Vegetable oil for brushing the grill rack


Preheat a gas grill to medium-high heat. In a small glass bowl, pour hot water over dried mushrooms. Cover and let mushrooms soak for 30 minutes. Once mushrooms are rehydrated, drain and squeeze out excess water. Place mushrooms in food processor, along with garlic cloves and Chardonnay. Pulse until mixture is thoroughly combined and smooth. Remove mushroom mixture from food processor and place in a large glass bowl. Clean and dry food processor. Add bread cubes and fresh basil to food processor. Pulse until converted into finely-textured breadcrumbs. Measure out 1 cup of breadcrumb mixture and add crumbs to glass bowl with mushroom mixture. Add the veal, salt and pepper to the glass bowl with the mushroom mixture and breadcrumbs. Combine with hands until ingredients are just integrated. If mixture is too wet, add additional leftover breadcrumbs. Divide mixture into 6 equal portions and mold into 6 patties, each ¼- inch thick. Loosely wrap with plastic wrap and set aside in a cool place until ready to grill. In a small saucepan, add the tomato puree, Merlot and Italian seasoning. Place saucepan on bottom rack of grill over medium high heat. Bring to a boil, then reduce heat on grill to medium low to maintain a slow simmer on the tomato mixture. Simmer tomatoes for 15 minutes, stirring occasionally, until reduced by about half and thickened to the consistency of ketchup. Set the Italian Ketchup aside until ready to assemble burgers. Pour 3 tablespoons of extra virgin olive oil into a small dish. Lightly brush olive oil on each side of buns. Set aside on a platter until ready to grill. Lay the sage leaves on a clean plate and brush both sides of leaves with olive oil. Place sage leaves in a small-meshed grill basket. Adjust grill heat to medium, and place grill basket with sage leaves on top rack of grill. Grill for 5 minutes, and flip basket. Grill for an additional 3-5 minutes, until sage leaves are slightly crisp. Remove sage leaves, wrap in foil, and set aside until ready to assemble burgers. Return grill to medium heat. Brush the heated grill with vegetable oil. Add the burgers, and cook 3 minutes. Turn burgers at a 45-degree angle and cook an additional 3 minutes to create a criss-cross pattern. Flip burgers and grill 3 minutes. Before turning burgers at a 45-degree angle, add a slice of fontina cheese and a slice of proscuitto ham. Lower grill cover and cook burgers for an additional 3 minutes. During the last two minutes of cooking, add the Italian bread buns. Cook for 1 minute per side. Remove burgers and buns from grill and set aside on a platter. To assemble burgers, place a patty on a French bread bun. Top with 3 leaves of crisp sage. Spread 1 tablespoon of Italian Ketchup on top of remaining slices of bread. Place on top of burgers and serve.


We enjoy these burgers with a nice big glass of Sutter Home Merlot and a simple salad. Of course, their best while eating "al fresco."