These prosciutto wrapped lamb burgers are one of my favorite things to eat. Ever. Maybe it's because they're delicious, or maybe it's because I didn't taste lamb until I was in my thirties and I have some catching up to do.
We were spending the night with some friends who lived on Bainbridge Island, just a ferry ride away from Seattle. They asked if we liked lamb and, not wanting to be ungracious, I lied, "Yes, we love it!" And as it turned out, we did.
Now we eat lamb in a number of ways: baked lamb chops, classic lamb burgers, grilled lamb chops, lamb tacos, and lamb meatballs for a few examples. But this burger, well, if you're a fan of lamb and enjoy the intense flavors of kalamata olives, sun-dried tomatoes, prosciutto and pecorino, and the zing of fresh basil, tomato and balsamic vinegar, then this lamb burger is just for you. Serve alone or piled onto buttery rich homemade brioche buns!
What to Serve Alongside
- Corn Salad (When you can get your hands on fresh corn on the cob, this is a must make!)
- Arugula Salad (Peppery baby arugula tossed in a simple dressing with fresh lemon juice and honey - sprinkled with parmesan and pine nuts.)
- Greek Salad (One that we eat on repeat all summer long when tomatoes are at their peak.)
Prosciutto Wrapped Lamb Burgers with Sun-Dried Tomatoes and Pecorino
Ingredients
- 1 egg
- 2 tablespoons whole milk
- 2 ounces grated Pecorino Romano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons oil packed sun-dried tomatoes chopped
- ¼ cup fresh Italian parsley chopped
- ½ cup plain dried bread crumbs
- 1 pound ground lamb
- 4 thin slices prosciutto for wrapping burgers
- 2 tablespoons olive oil
- 8 leaves fresh basil
- 4 slices tomato
- Balsamic vinegar for drizzling
Instructions
- Crack egg into a large bowl. Add milk, Pecorino Romano, salt and pepper; whisk to combine. Stir in sun-dried tomatoes, parsley and bread crumbs. Add lamb and, using your fingers, combine just until mixed. (Take care not to over-mix or your burger's texture will be tough.)
- Place prosciutto slices onto plate or cutting board side by side, a few inches apart.
- Divide lamb mixture into 4 equal pieces and shape into 4, 1-inch thick burgers. Place one burger on the center of a prosciutto slice and wrap with prosciutto. Repeat with remaining burgers.
- Heat olive oil in a large skillet over medium heat until hot, about 2 minutes. Place lamb burgers, prosciutto-covered side down in pan and cook until prosciutto is golden, 6 to 8 minutes. Turn burgers and cook, 6 to 8 minutes more.
- Transfer burgers to serving platter or to individual plates. Top each burger with 2 basil leaves and 1 slice of tomato; drizzle with balsamic vinegar and serve.
Such an intoxicating collection of flavors in these burgers! I have a question though - do you drain the sun dried tomatoes or do you use them and the oil they are packed in..?
Thanks, Shashi. Great questions! I just pull the tomatoes out of the oil and let whatever oil sticks to them stay. I'll make a note of it in the recipe so it's more clear. Thank you!
Wow ! Where do I start? Love lamb and these burgers look cute and delicious! Great presentation, the balsamic is a great addition! Like the chops, too! Pinned!
Thanks so much, Mira!
Oh my! You seem to have combined all of my favorite ingredients into one delicious dish! Can't wait to try this! I just love the look of the tomatoes on top.
Thanks, Jess! Yes that tomato is important, and the basil too, to balance out all of the other hefty flavors!
Omg! How did I miss this one!? Lamb mixed with sun-dried tomatoes and wrapped in prosciutto!? You're killing me, Marissa (in a good way!) 😉 Love the touch of balsamic to finish the dish.
haha... 🙂 Thanks, Kathleen!
Are we twins separated at birth? I just made prosciutto wrapped chicken. 🙂 Love your taste Marissa. You are, as always, all class. 🙂
I think we might be, Nagi!! xoxo
Wow, loving all the flavors going on here and lamb is fantistico!
Thanks, Kevin!
We are big fans of lamb burgers and these would definitely be a hit! We don't eat pork so I'd swap out the prosciutto for something else, but I know everyone would love them. I love the idea of that balsamic drizzle too!
Thanks, Faith! I think you could just up the quantity of sun-dried tomatoes in lieu of the prosciutto and call it good!
I didn't think lam burgers could get any better, but you wrapped them with prosiutto! Looks amazing, I can't wait to try these!
Thanks, Ashley! 🙂
When I lived in the states, especially when I lived in Maine, lamb was too expensive. When I visited Maine several years ago for a big family reunion we had a dinner for 8 at the lake and lamb chops for 8 cost over $125. I nearly died. We had lamb chops for 3 last night and they cost $15 and we have leftovers. I moved to Australia having only eaten lamb a few times in my life. We've had it twice this week. I would LOVE this lamb burger and I am drooling at how you prepared and cooked it.
Wow, $125!?! We usually buy chops or a boneless leg at Costco - great quality and more affordable that in our grocery stores.
I love the look of the lamb roast you just posted - it will be on our menu soon!
My dad wouldn't let us eat lamb. He was so concerned about his cholesterol. But I love it now! These look so good Marissa! 😀
Thanks, Lorraine! 🙂
These burgers look so incredibly delicious - and the addition of prosciutto wrapping the lamb is a nice touch!
Thanks, Thalia!
Oh my gosh, this is so perfect. I've been into lamb recently so I'm totally trying this soon! It looks amazing!
I'd love to hear what you think of it, Amanda! 🙂
Yes to lamb! It's my favorite red meat, hands down -- so intensely flavorful. This burger sounds pretty spectacular to me! 🙂
Thanks, Eileen!
Prosciutto wrapped anything will do for me! This looks spectacular!
I'm with you, Trish! Thanks. 🙂
I LOVE lamb, and I feel like it's such an underrated meat! Wrapping in prosciutto, well, I'm kind of obsessed!
I totally agree, Nicole! I'm always surprised when someone says they don't like it. And yes, the prosciutto makes it that much better. 🙂
I was actually really surprised to hear recently that lamb isn't all that popular in the USA - is that right? Anyway, these burgers sound (and look - great photos!) divine! All those Mediterranean flavours in them are some of my favourite.
Thanks, Helen! And It's true, beef is served far more often than lamb in the US.
These are definitely some gourmet burgers! I love how you've spruced them up and elevated them to a dinner party-worthy food!
How sweet, Joanne! Thank you.
I LOVE lamb so this is the dish I have to try! Actually I just posted a lamb recipe today, what a lovely coincident 🙂 I never tried to pair prosciutto with lamb meat, but it sounds wonderful. I have a bottle of truffle infused balsamic glaze that I can use for the drizzle!
We're simpatico! 🙂 That truffle infused balsamic sounds great...
My family and I love lamb, so these burgers are right up my alley! Wrapping them with bacon is so wrong that it's right 🙂
Thanks, Sonali!