prosciutto lamb burgers

prosciutto lamb burgers 5

The first place Brady, Nicole, and I went to when we met up in Austin for the BlogHer Food conference was Whole Foods. I love wandering around Whole Foods anyway, but this particular store is a special case – it’s a little ridiculous, in fact, how big it is. I went back on Sunday before I left Austin, and there were cops directing traffic in the Whole Foods parking garage, if that gives you an idea of the insanity.

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Still, on Thursday evening when I was there with my friends, it was a lot more subdued than Sunday afternoon. We spent an hour or so wandering around the store, comparing the selection to our hometown stores and trying every sample in sight. These are the things food bloggers like to do together.

Dave, not so much. Now that he has an interest in cooking fish, he can at least spend a few minutes checking out that selection, but he spends most of the time in fancy grocery stores giving me impatient looks in between playing with his phone. It was a miracle when, on our last visit to Albuquerque to see my family, he went to Whole Foods, Trader Joe’s, a local butcher, and a giant liquor store with me all in one day, with no complaint.  He’d better be careful of the precedent he’s setting.

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Maybe because he knows that the payoff is really good lamb, one of his favorite foods. I was just a bit concerned about adding so many flavorings to something that tastes great on its own, but I know Elly loves lamb as much as we do, so I put my faith in her. And in fact, the prosciutto complements the lamb nicely, adding its hint of funk to the lamb’s. And this is why I love food shopping so much, gathering riches that will eventually turn into Sunday night burgers, cooked in the backyard on a hot summer night.

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Printer Friendly Recipe
Prosciutto Lamb Burgers (adapted from Giada DeLaurentiis via Elly Says Opa)

Serves 4

I skipped the parsley and the basil, the parsley because I forgot and the basil because I didn’t have it. Neither were missed. I also used parmesan instead of pecorino, again, simply based on what I had. I made 6 burgers out of this mix instead of 4, just because I like my burgers a bit smaller.

I’ve gotten in the habit of leaving the salt out of the meat mix and sprinkling a generous amount on each side just before cooking, based on this article.

½ cup breadcrumbs
¼ cup freshly chopped parsley
1 large egg, beaten
½ cup (1 ounce) Pecorino Romano
¼ cup chopped sun-dried tomatoes
¾ teaspoon salt
½ teaspoon pepper
1 pound ground lamb
2 tablespoons mayonnaise
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
4 slices of prosciutto
4 hamburger buns, toasted
fresh basil leaves
fresh tomato slices

1. Lightly mix together the breadcrumbs, parsley, egg, milk, Romano, sun-dried tomatoes, salt, pepper, and lamb. Form the mixture into 4 patties.

2. In a small bowl, mix the mayonnaise, vinegar, and olive oil.

3. Prepare a medium-hot grill. Using a paper towel, grease the grates with vegetable oil. Grill the patties for 5 minutes; flip, add slices of prosciutto to the top of each patty, and continue grilling another 5 minutes.

4. Spread the mayonnaise mixture on both sides of the buns, then place the patties on the bottom of the hamburger buns and top with fresh basil leaves and tomato slices. Serve immediately.

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Comments

  1. So glad you liked these! I’m not a mayo fan but I like that you used the vinegar in a spread vs. a drizzle so I might need to just do something similar and mix it with a little Greek yogurt next time.

  2. I love lamb burgers also! Do you think the burger would taste as good if the prosciutto were crisped up a bit?

  3. Suzanne – The prosciutto got just a bit crisp on the grill. I don’t like it too hard, because it starts to lose its flavor and just taste like salt to me at that point.

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