Burgers Saltimbocca

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


¼ c – aged balsamic vinegar
¾ c – extra virgin olive oil
1 tsp – salt
1 tbl – Dijon mustard
2 lbs – ground chuck 80/20 lean/fat ratio
6 slices – prosciutto
1 bunch – sage
salt to taste
ground black pepper to taste
6 pieces – focaccia cut into bun size pieces to fit burgers
Extra virgin olive oil for brushing on focaccia
6 slices – aged provolone cheese, approximately 1/8" thick
1-2 each – beefsteak or similar tomato sliced approximately 1/4" thick
Bunch baby arugula, washed and dried



Prepare balsamic vinaigrette. Mix vinegar, salt, and mustard. Whisk in olive oil a little at a time creating and emulsion. Set aside. Divide ground beef into six even amounts. Form into square shaped burgers slightly larger than focacca buns. Place 3-4 sage leaves on each burger. Wrap burgers with prosciutto slices on top of sage leaves. Use tooth pick to secure prosciutto. Season to taste with salt and pepper. Grill burgers on medium hot grill until medium rare. Start with sage/proscuitto side up. Turn after approximately half done, approximately 3 minutes depending on fire. Place a slice of cheese on each burger for the last minute of cooking to allow cheese to melt. Remove, tent with foil and let rest keeping warm While burgers are grilling. Spilt focaccia in half to form a bun. Brush split side with olive oil place on grill until lightly toasted. Remove and set aside keeping warm. Assemble burgers by placing burger on focaccia bun half with cheese side up. Top with arugula leaves and tomato slice(s). Drizzle with vinaigrette. Cover with top half of bun and serve.