1 Video | Photo: Prosciutto Lamb Burgers Recipe
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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By tdavies002_12048505
San Antonio, 83
on June 17, 2013
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As usual, Giada delivered. I was a little skeptical, and wasn't sure I wanted to serve a brand new recipe to guests, but sure am glad I did! We all loved it!!!! The flavors were wonderful and the use of the prosciutto added a little crunchy, crusty goodness to the dish. I will admit, we all couldn't give up our tzatziki and used it instead of the balsamic and it worked just as well, adding another layer of flavor, but will definitely follow the recipe faithfully next time!
By Meg from Carlsbad
carlsbad, CA
on May 27, 2013
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Awesome! One of the best burgers we have ever tasted! Forgot the balsamic vinegar but making again today and will add. My two teenage boys loved it as well! Great on Hawaiian rolls with arugala and a roasted padron chili too!!!!
By LisaLayali
on May 18, 2012
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THIS IS SO GOOD!!!!!!!! One of the best things I have ever made! This was easy to make and tasted sooo good. Please dont skip out on the Balsamic Vinegar..it sets the whole thing off. I will be making these again.
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