Saltimbocca Burgers

Pairs well with:


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


Mushroom Wine Sauce
1 Package slice mushrooms
1 Cup Sutter Home Merlot
1 8 Oz can tomato sauce
1/3 Cup green onions, finely chopped
1 Teaspoon fresh flat leaf parsley, chopped
1 Teaspoon cornstarch
Burger Patties
1 1/2 Pound ground beef
½ Pound ground veal
2/3 Cup Sutter Home Merlot
1 Tablespoon plus 1 Teaspoon fresh sage, finely chopped
½ Teaspoon salt
½ Teaspoon coarsely ground black pepper
Vegetable oil for brushing on the grill rack
12 Slices proscuitto ham, thinly sliced
6 Slices baby swiss cheese
1 – loaves Ciabatta bread, cut to patty size
3 Tablespoons Extra Virgin Olive Oil



To make mushroom wine sauce, first marinate mushrooms in red wine in large bowl for 1 hour. Preheat gas grill to medium. To make patties, combine beef, veal, wine, sage, salt, and pepper in large bowl. Mix well but avoid over-handling meat. Divide the meat mixture into 6 portions and form into even patties. Transfer mushroom wine mixture into medium saucepan and place on heated grill. Add tomato sauce, green onions, and parsley to mixture, stir, bring to boil and reduce to a simmer moving sauce pan to outer edges of grill rack. Simmer 5 minutes then slowly add cornstarch whisking often until thick. While mushroom wine sauce is simmering, brush top & bottom of Ciabatta bread with olive oil and brush the grill rack with vegetable oil. Place proscuitto slices on aluminum foil, place on grill and cook 10 minutes or until crispy, turning halfway through. Place the patties on the rack, cover and cook, turning once until desired doneness, 6 – 7 minutes on each side for medium. To assemble burgers, add burger patty to bottom bread slice. With slotted spoon, remove mushrooms from wine sauce and top each burger patty to cover. Lightly drizzle mushroom topped burger patties with wine sauce. Top with bread slice tops and serve. Makes 6 servings.