Prosciutto Lamb Burgers
Lamb is a fantastic alternative for burgers.
- 100g plain dried breadcrumbs
- 56g chopped fresh flat-leaf Italian parsley
- 1 large egg, lightly beaten
- 2 tbsp whole milk
- 56g grated Pecorino Romano
- 56g chopped sun-dried tomatoes
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 500g lamb mince
- 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
- 55ml 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
2) Divide the mixture into six (2.5cm) thick burgers. Place the slices of prosciutto on a cutting board or piece of greaseproof paper. Place one lamb burger in the centre of each slice of prosciutto and wrap the prosciutto around the burger.
3) Place a large, heavy frying pan over a medium heat. Add the olive oil and heat for two minutes. Place the lamb burgers, prosciutto covered side down, in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.
4) Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.