Hamburger Saltimbocca

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


For the Balsamic Reduction Relish
2 T Extra virgin olive oil
1 large peeled and coarsely chopped Spanish onion
¼ cup Coarsely chopped shallots
½ cup Balsamic vinegar
2 T Extra virgin olive oil
12 slices of thinly sliced prosciutto
For the Patties
2 lbs ground sirloin
1 ½ Tablespoons chopped fresh sage
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
Vegetable oil to brush on the grill rack
6 Italian bread rolls split
Extra virgin olive oil for brushing on the rolls
6 slices of sharp Italian Fontina cheese



1. Prepare medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the relish, pour olive oil into a flameproof nonreactive saucepan. Place the saucepan on the grill rack. Add the shallots and onions and stir lightly until both are translucent. Add balsamic vinegar. Let the balsamic vinegar simmer and stir occasionally until the vinegar is reduced by half(approximately 20 minutes). Set aside until assembly. 3. When grill is ready, place a fire-proof skillet on the grill rack brushed with olive oil. Cook prosciutto until the ends are golden brown and crisp. If you need extra olive oil, brush on more. Set aside until assembly. 4. To make the patties, combine the sirloin, garlic salt, pepper, and sage in a large bowl. Divide the mixture into 6 equal portions and form the portions into patties. 5. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference. During the last few minutes of cooking, brush the rolls with olive oil and place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a slice of Fontina. 6. To assemble the burgers, place patty on roll bottom, add the relish, then add 2 slices of prosciutto, top roll. Now it is ready to serve.