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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.
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
- 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
- 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.