Prosciutto Lamb Burgers

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Friday Night Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
16 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 16 min
Total:: 36 min

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Ingredients

1/2 cup plain dried bread crumbs
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, lightly beaten
2 tablespoons whole milk
1/2 cup grated Pecorino Romano
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 (for wrapping the burgers)
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

Directions

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 stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto 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, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 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 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.

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Comments & Reviews

recipe Prosciutto Lamb Burgers
Tricia League City, TX 04-16-2010
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Five Star all the way
Rated: 5 stars out of 5

I served this dish last night and it was incredible. I used pancetta instead of the prosciutto because I had that on hand... and served the burger on a bed of arugla. Wow looked and tasted like it came out of a 5 star resturant.. Thanks Giada for a wonderful recipe that I will use over and over and serve to my quests as well!Read more
recipe Prosciutto Lamb Burgers
Apryl Stamford, CT 02-14-2010
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always a hit!
Rated: 5 stars out of 5

I've made this recipe for several different people and everyone has loved it! I love the combination of lamb and prosciutto.... If you are in the mood for a hamburger, but want something different than the usual, definitely give this a try. Read more
recipe Prosciutto Lamb Burgers
Edna GERMANTOWN, MD 12-07-2009
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Moist & Tasty
Rated: 4 stars out of 5

I also didn't use lamb b/c I don't like lamb, so I used beef instead. I would stay with medium low heat b/c the proscuitto... browned up very quickly while patties remained pink. 4 stars b/c there are two things I would do differently next time: 1) Add a slice of fresh mozzarella, 2) Up the sun-dried tomato to 1/2 cup. I can't really taste the sweetness at 1/4 cup. Read more
recipe Prosciutto Lamb Burgers
Greg Willow Park, TX 12-05-2009
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Forget the lamb, go with bison!
Rated: 5 stars out of 5

The biggest drawback of this meal is the lamb. It is a very fatty and calorie rich meat that is not good for you, especially... when combined with romano cheese and prosciutto. I have used lean ground bison and it has turned out excellent. I absolutely loved the taste. I also used my grill to make them instead of the olive oil in a pan so I managed to cut off some more, oh so needed, calories from this thing. I made the mixture into 4 burgers, not 6, and didn't do the olive oil balsamic vinegar basil dressing on top either. The other issue is the terribly high sodium content in this dish. I only used 1/2 tsp salt instead of the 3/4 that the recipe called for and it still contained over 1100 mg of sodium per patty. That is a half a day's worth of sodium in a single burger. On last issue is the saturated fat content even when made with the leanest bison instead of the terrible lamb. my burgers still packed 7.2g of saturated fat per burger. That is a shock to any system. Lamb has twice the calorie than bison, it has three times the saturated fat and fat than bison and 15% less protein than bison. Why would anyone use it is beyond me... My burgers (recipe made 4 burgers used bison instead of lamb): 382 calories 15.4g fat 7.2g saturated fat 144mg cholesterol 1116mg sodium 12.8g carbohydrate 0.9g fiber 2.7g sugar 36.9g protein And these are just the burgers without buns or garnish! While Giada's recipes taste great they are full of sodium and saturated fat. I'm sure she only eats a single bite of everything otherwise she'd lose her figure in no time. It's a great tasting fantastic burger but stay away from it if you're on a diet.Read more
recipe Prosciutto Lamb Burgers
Lindsey Colorado Springs, CO 11-28-2009
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Moist and Amazing!!!!
Rated: 5 stars out of 5

Although you can't really take my rating to too much heart because I used lean ground beef instead of lamb. The lamb had... something like 24 grams of fat per ounce and I like to watch the waist, so I used a 96% lean ground beef. Other then that I followed the recipe exactly and the flavors were amazing! The sun-dried tomato brings the flavor to a whole new level and the proscuitto makes the burger super moist and delicious! I cooked them in a skillet on low heat so the cooking took awhile but I have found the slower you cook them the moister they are. Delicious! Read more
recipe Prosciutto Lamb Burgers
Phyllis Virginia Beach, VA 09-30-2009
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What a find!
Rated: 5 stars out of 5

I try to watch Giada whenever I can and happened upon this recipe one day. My husband and I love it! I put it on a bed of... baby greens to catch the evoo and balsamic. We served it for a small dinner party a couple of nights ago and our guests raved about it too. If we can resist having a second helping, we can freeze the raw burgers and have three meals from them. The tomatoes and basil on top send it over the top! Thanks!Read more