Prosciutto Lamb Burgers

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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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I used ground deer meat instead of lamb and it was delicious. My whole family loved it.

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we love these burgers! have also done a few variations.. topped with Chipolte mayo and arugula. was in a bit of pinch tonight and substituted thinly sliced deli ham instead of Prosciutto, a nice counter balance to the lamb. and I grilled them! once again, Giada scores a home run in this home!!

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This is a family favorite! I have made this recipe many times (including at the beach for large family vacations. Since the prosciutto does not hold up to the grill, I definitely recommend using a skillet. The only substitution I make is to roast roma tomatoes in the oven, since the caramelized tomatoes are out of this world with the crisp prosciutto, lamb, and balsamic vinegar.

For those who are figure conscious, which I am too, I accept that the lamb is not as lean as ground beef, so I use a nonstick skillet, less than a tablespoon of olive oil for frying the entire recipe, and drain the lamb fat while I am cooking. Also, by the time that the other ingredients are mixed into the burgers, most people in my family find that a quarter pound of meat is way too large of a burger, so I use ~3 oz per burger and they are perfect portions. I often serve this recipe with oven-roasted sweet potatoes and asparagus.

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So easy to make yet so delicious! I love the crispyness of the Prosciutto after its being fried. Goes well with a nice Pinot Noir.

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This is a go to burger when looking for something "special". Have substituted ground turkey and then added some sliced avocado. Thank you Giada!

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This is our #1 favorite burger

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I made these for the first time this evening. What a huge hit! They were the epitome of fatty decadence. :- The burgers were so moist and juicy--although I agree a longer cooking time on a lower temp is necessary to not overcook the prosciutto. I loved the flavor combination of the burger, basil, and especially that added pop of balsamic vinegar. It was so tasty! This has to be the best recipe of Giada's I have tried. I will definitely make them again!

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I loved this recipe. We've done it several times, but do tend to use ground bison because the ground lamb that's available in our grocery store is quite fatty. As for grilling prosciutto-not a good idea. We are doing this again tomorrow night as our 10 year old is coming home from camp-can't wait to have it and I know she'll be thrilled. Thanks Giada for such a great recipe.

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So after I posted my original review, I took the time to read some of the others. And for those of you who don't like lamb for whatever reason you may have, why would you make this recipe? You know lamb is not for you, so why are you wasting your time trying a recipe you won't like and then writing a bad review on it?
And for the people who say, "Lamb is fatty and unhealthy", if you are going to eat a burger, you aren't really looking to be healthy at that moment anyway. If that fat content is what you are worried about, get on a treadmill. Don't sit there and complain that the recipe is bad for you just so you have another reason to be negative.