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 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.
Prosciutto Wrapped Lamb Burgers with Sun-Dried Tomatoes and Pecorino
- 1 egg
- 2 tablespoons whole milk
- 2 ounces grated Pecorino Romano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons oil packed sun-dried tomatoes chopped
- 1/4 cup fresh Italian parsley chopped
- 1/2 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
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.