Turkey Saltimbocca Burgers

Ingredients

Lemon Butter:
7 tablespoons unsalted butter, softened
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh Italian parsley
Freshly grated zest of 1 lemon
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
Patties:
2 pounds ground turkey thigh meat
1/3 cup chopped red onion
3 garlic cloves, pressed
2 tablespoons chopped fresh sage
1 tablespoon Sutter Home Pinot Grigio
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6 fresh sage leaves
6 slices proscuitto
Vegetable oil, for brushing the grill rack
6 sesame seed buns, split
1 1/2 cups fresh mâche greens
6 ounces fresh mozzarella, cut into 6 slices

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the butter, combine all ingredients in a small bowl until smooth. Remove 1 tablespoon for patties; cover remaining mixture and set aside. To make the patties, place the turkey in a large mixing bowl. Add the onion, garlic, chopped sage, wine, salt and pepper. Cut the tablespoon of lemon butter into small pieces and scatter over the turkey mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and the form the portions into patties to fit the buns. Place a sage leaf atop each patty and wrap patties with a slice each of prosciutto, overlapping ends to secure. Brush the grill rack with vegetable oil. Place the patties on the grill, cover and cook 4-5 minutes per side, or until juices run clear when pierced in the center. During the last few minutes of cooking, place the buns cut side down on the grill to toast lightly. To assemble the burgers, spread the remaining lemon butter over the cut sides of the buns. Place 1/4 cup mâche on each bottom bun, followed by a patty, a slice of mozzarella, and top bun. Makes 6 burgers.