Wah wah wah wah. You’ve seen the title of this post, so do you really care what I’m writing here? I mean…prosciutto. Lamb. Burgers. (And also Basil! Sun-dried Tomatoes! Romano!)
Given my background, I’m obviously a huge fan of lamb, but I reeeeally love it in burger form. It just can’t be beat. Unless you wrap it in pork, I suppose. These burgers are juicy on the inside, and the prosciutto provides a nice salty, crispy bite on top. I would have never thought to include sun-dried tomatoes in a burger patty, but they work so well here, especially with the basil and balsamic vinegar. Seriously guys, these burgers are drool-worthy and awesome.
The original recipe doesn’t call for cheese but personally, I think every burger is better with cheese. I made these a while back, before going off dairy, so I added provolone to them. You don’t really need the cheese, though, with every other wonderful flavor going on.
Prosciutto Lamb Burgers
Adapted from Giada DeLaurentiis
1/2 cup breadcrumbs
1/4 cup freshly chopped parsley
1 large egg, beaten
2 Tbsp. milk (use water if dairy-free)
1/2 cup Pecorino Romano
1/4 cup chopped sun-dried tomatoes
3/4 tsp. salt
1/2 tsp. pepper
1 lb. lamb
4 slices of prosciutto, sliced fairly thin
2 Tbsp. olive oil
4 slices provolone or other cheese (optional)
4 hamburger buns, toasted or warmed
fresh basil leaves
fresh tomato slices
extra virgin olive oil
Lightly mix together the breadcrumbs, parsley, egg, milk, Romano, sun-dried tomatoes, salt, pepper, and lamb. Form the mixture into 4 patties. Place a slice of prosciutto down, and then center a burger patty over it. Wrap the proscuitto around the burger and repeat with remaining prosciutto/patties.
Heat the oil in a large skillet (preferably cast iron) over medium heat. Place the burgers in the pan and cook until the prosciutto is golden, about 6-7 minutes. Flip and finish cooking, about 6 minutes longer. If adding cheese, place one slice on top of each patty during the last 1-2 minutes of cooking. (I actually just broiled the buns, and then stuck a piece of cheese on each bun for a few seconds under the broiler.)
Place the patties on the bottom of the hamburger buns and top with fresh basil leaves, tomato slices, and a drizzle of balsamic vinegar and olive oil.
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