Categories: Burgers/Sandwiches

Ingredients

• 4 oz. gorgonzola dolce
• 4 Tbsp. butter, softened
• 2 pounds ground veal, chicken or turkey
• 12 sage leaves, chopped
• 2 cloves garlic, pasted or grated
• 1 Tbsp. lemon zest
• Salt and pepper
• EVOO for drizzling
• 4 slices prosciutto di Parma, folded in half crosswise
• 4 ciabatta or other crusty rolls split
• Spinach (optional)

Directions

1. Preheat the broiler.

2. In a small bowl, combine the cheese and butter.

3. In a medium bowl, combine the meat with the sage, garlic and lemon zest; season with salt and pepper and form into 4 patties. Drizzle the patties with EVOO on a griddle pan or in a large skillet; cook the patties over medium-high heat, turning occasionally, 10 to 12 minutes. Transfer the burgers to a plate. Add the prosciutto tot he skillet and cook until crisp on both sides, turning once, 2 minutes. Transfer the prosciutto to a place.

4. Toast the rolls under the broiler. Slather with the Gorgonzola butter while hot.

5. In the same skillet, wilt the spinach, if using, over medium high heat and place some on each roll bottom and roll tops.

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