Stuffed Saltimbocca Burger in a Cabernet Reduction with Grilled Zucchini Ribbons Salad

Ingredients

3 medium zucchinis
2 Tablespoons of Balsamic Vinegar
2 Tablespoon of Grey Poupon Dijon Mustard
8 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Kosher Salt
3 Tablespoons of freshly ground pepper
6 cups of loosely packed baby arugula
1 cup of pitted kalamata olives, chopped
1 pkg. Domestic Feta Cheese, crumbled
7 paper-thin slices of aged Italian proscuttio
3 clove of garlic, crushed
1 ¼ cup of Sutter Home Cabernet
2 lb. of premium ground chuck (20% lean)
2 small bunches of sage (approximately 15-20 leaves), shredded
6 slices of mild provolone cheese
6 Ciabatta rolls, sliced in half lengthwise

Instructions

Prepare a medium-hot grill, either charcoal or gas grill with a cover. Zucchini Ribbons: Slice the zucchinis in 1/8 inch ribbons lengthwise on either a mandoline at 1/8 inch in depth or using a knife, stopping once you have reached the seeds and rotating on all sides until just the core is left. Brush the zucchinis with Extra Virgin Olive Oil (approximately 1 Tablespoon) on both sides and season with salt (approximately 1 teaspoon) & pepper (approximately 1 teaspoon). Grill zucchinis for approximately 1 minute each side, or until each side has browned grill marks. Set aside to cool. Balsamic Dressing: In a small bowl, whisk together Balsamic vinegar, Dijon mustard, 1 teaspoon of salt & pepper. Slowly whisk in 6 Tablespoons of olive oil until well blended. Cabernet Reduction: Place a small sauce pan on the medium-hot the grill. Add 1 clove of crushed garlic, 1 chopped slice of prosciutto and 1 Tablespoon of olive oil, then sauté until garlic and prosciutto has lightly browned. Add ¾ cup Sutter Home Cabernet and combine with whisk and simmer for 10 minutes, or until reduced by half. Remove to low heat and whisk in ¼ cup of Balsamic dressing. Simmer for 2 additional minutes, continuously whisking and remove from heat. Saltimbocca Burgers: Combine ground chuck, sage, ½ cup of Sutter Home Cabernet, 2 cloves of crushed garlic, remaining salt & pepper. Divide into 12 portions and form into patties (patties should be a little over 2 ½ oz. each). On six of the patties, fold 1 slice of prosciutto and 1 slice of provolone, and top with additional patty. Form patties together by pinching sides and creating a seal to contain prosciutto and provolone. Brush the grill with olive oil and cook burgers for 4 minutes each side (or until medium), turning only once, and basting with Cabernet Reduction when turned. In the last two minutes of grilling, brush buns with olive oil and place on grill until lightly browned. Remove burgers and buns from grill and allow to rest for 3 minutes. Assembly: Toss zucchini ribbons, feta cheese, chopped kalamata olives and arugula with Balsamic dressing, adding dressing slowly until salad is just lightly coated. Brush buns with Cabernet Reduction, then top with burger patties. Top with salad and remaining bun, and then serve immediately.