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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Giada's Kitchen by Giada de Laurentiis.
Servings: 4 to 6
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.
½ cup plain dried bread crumbs
¼ cup chopped fresh flat-leaf parsley leaves
1 large egg, lightly beaten
2 tablespoons whole milk
½ cup freshly grated Pecorino Romano cheese
¼ cup chopped sun-dried tomatoes
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1 pound ground lamb
6 large slices prosciutto, sliced medium thin
¼ 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.