Saltimboca Chicken Burger

I can’t begin to describe how delicious this chicken burger was… I ate myself silly! It’s slathered with  Gorgonzola butter and has a crisp piece of prosciutto in there as an added little bonus. I love that it’s served on ciabatta rolls rather than those spongy hamburger buns. This is another Rachel Ray magazine recipe.

4 oz. Gorgonzola
4 T butter, softened
2 lbs ground chicken
2 cloves garlic, pressed
1/2 t dried sage
1 t salt
pepper to taste
4 slices prosciutto
4 ciabatta rolls
fresh spinach

1. Mix Gorgonzola and butter; leave out at room temp.
2. Mix meat, garlic, sage, salt and pepper and form into 4 patties (this makes giant burgers- you could do 5 instead if you want them smaller)
3. In a large skillet that is lightly oiled, wilt the spinach slightly; set aside and then cook the prosciutto until crisp; set this aside as well
4. Cook the burgers for a total of 10 to 12 minutes over med.-high heat
5. Toast the buns under the broiler and spread a thin veneer of the cheese-butter on both top and bottom.
6. Assemble the spinach, prosciutto and burger. Enjoy!

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