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Prosciutto Wrapped Lamb Burgers with Sun-Dried Tomatoes and Pecorino

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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.

Prosciutto-Wrapped-Lamb-Burger-with-Sun-Dried-Tomatoes-Pecorino

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.

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Prosciutto Wrapped Lamb Burgers with Sun-Dried Tomatoes and Pecorino

If you love lamb burgers, you've got to try this one. It may become your favorite! Adapted from Giada's Kitchen by Giada de Laurentiis
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 537 kcal

Ingredients

  • 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

Instructions

  1. 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.)
  2. Place prosciutto slices onto plate or cutting board side by side, a few inches apart.
  3. 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.
  4. 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.
  5. 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.
Nutrition Facts
Prosciutto Wrapped Lamb Burgers with Sun-Dried Tomatoes and Pecorino
Amount Per Serving
Calories 537 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 15g 75%
Cholesterol 139mg 46%
Sodium 675mg 28%
Potassium 515mg 15%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 27g 54%
Vitamin A 16.1%
Vitamin C 19.6%
Calcium 22%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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..?

    Reply

    • 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!

      Reply

  2. 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!

    Reply

  7. 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!

    Reply

  9. 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.

    Reply

    • 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!

      Reply

  16. 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.

    Reply

  18. 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!

    Reply

  19. 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 🙂

    Reply

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