x

Email this Recipe

Prosciutto Lamb Burgers

Prosciutto Lamb Burgers

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

Loading text goes here What's This? OK

About This Recipe

Yield:4 to 6 servings

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: