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 537kcal
Author Marissa Stevens


  • 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.


Calories: 537kcal | Carbohydrates: 13g | Protein: 27g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 139mg | Sodium: 675mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 805IU | Vitamin C: 16.2mg | Calcium: 220mg | Iron: 3.2mg