Giada de Laurentiis' recipe for prosciutto lamb burgers isn't a recipe for a burger as much as a patty—she suggests serving it carb-free—but you can just stick it in your bun of choice to make a sandwich. The patty is wrapped in prosciutto to make it juicier and is topped with basil, tomato, extra virgin olive oil, and vinegar.
Prosciutto Lamb Burgers
About This Recipe
|Yield:||4 to 6 servings|
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1 large egg, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/4 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground lamb
- 6 large slices prosciutto, sliced medium thin
- 1/4 cup olive oil
- Fresh basil leaves, for topping each burger
- Fresh tomato slices, for topping each burger
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
In a large bowl, combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper. Stir to combine. Add the lamb and work with your fingers until incorporated. Divide the mixture into 6 portions and pat each portion into an inch-thick burger. Place the prosciutto slices on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.
Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers in the pan, prosciutto-covered side down, and cook over medium heat until the prosciutto is golden, 6 to 8 minutes. Turn the burgers and finish cooking, 6 to 8 minutes more.
Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 or 3 basil leaves, 1 or 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.