Ingredients
- 16 oz. Ground veal
- 2 ea. Egg whites
- 1/2 tsp. Salt
- 1/4 tsp. Ground white pepper
- A pinch Nutmeg
- 4 oz. Heavy cream
- 4 oz. Plain yogurt
- 4 oz. Fresh bread crumbs
- 2 tsp. Fresh sage, minced
- 5 ea. Prosciutto, thinly sliced, cut in halves
- 10 ea. Fresh sage leaves, whole
- 10 ea. Fontina cheese, sliced
- 4 oz. Dry bread crumbs
- 2 oz. Clarified butter or vegetable oil
For Build
- 10 each Enriched dollar size buns
- 10 each Beefsteak tomato slices
- 1 oz. Yellow frisée
- 1/2 oz. Balsamic vinegar
Instructions
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Place chilled ground veal and egg whites into a food processor, pulse until smooth. Add salt, white pepper, and nutmeg, pulse until fully incorporated.
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Add heavy cream and yogurt slowly, pulsing until incorporated.
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Add fresh ground bread crumbs and minced sage leaves.
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Remove from food processor and shape into 2 ½ oz. portion patties.
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Roll patties in lightly in bread crumbs and cover top with prosciutto.
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Heat clarified butter in a nonstick skillet large enough to hold patties in one layer without crowding.
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Place patties, prosciutto side down, for about 3 to 4 minutes, and turn. Continue cooking for another 2 to 3 minutes, or until golden brown.
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Place sage leaf on top of prosciutto and cover with fontina cheese.
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Finish in oven until cheese is melted.
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Split buns in half and place a slice of tomato on bottom of each bun.
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Place a veal patty on top of each tomato slice
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Place some frisée on top of patty, drizzle with balsamic vinegar and cover with top of bun.
