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 10minutes
Cook Time 15minutes
Total Time 25minutes
2ouncesgrated Pecorino Romano
1/2teaspoonfreshly ground black pepper
2tablespoonsoil packed sun-dried tomatoeschopped
1/4cupfresh Italian parsleychopped
1/2cupplain dried bread crumbs
4thin slicesprosciuttofor wrapping burgers
Balsamic vinegarfor 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.