Prosciutto Lamb Burgers

Name: Prosciutto Lamb Burgers
Yield: 4 to 6 servings
Ingredients: 1/2 cup plain dried bread crumbs; 1/4 cup chopped fresh flat-leaf parsley leaves; 1 large egg, lightly beaten; 2 tablespoons whole milk; 1/2 cup freshly grated Pecorino Romano cheese; 1/4 cup chopped sun-dried tomatoes; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 pound ground lamb; 6 large slices prosciutto, sliced medium thin; 1/4 cup olive oil; Fresh basil leaves, for topping each burger; Fresh tomato slices, for topping each burger; Extra-virgin olive oil, for drizzling; Balsamic vinegar, for drizzling

December 9, 2011

If you’ve cut back on burgers because you don’t want to eat the bun, here’s your solution. These well-seasoned patties get wrapped in a piece of prosciutto, making them extra juicy. Use your hands to combine the meat mixture; you are less likely to overmix this way.

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