Description

Prosciutto Lamb Burgers Made Better are juicy gourmet lamb burgers mixed with herbs, cheese, and sun dried tomatoes then wrapped with savory beef pepperoni or beef salami slices. The burgers are pan seared until golden and finished with fresh basil, tomato slices, olive oil, and balsamic vinegar. This upgraded lamb burger recipe delivers a rich Mediterranean style flavor while staying simple enough for home cooking.

Ingredients

1 cup plain dried bread crumbs

2 tablespoons chopped flat leaf Italian parsley

1 large egg lightly beaten

3 tablespoons whole milk

1/2 cup Tillamook Shredded Italian Blend cheese

1/3 cup chopped sun dried tomatoes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

680 g ground lamb

85 g thinly sliced Danielle Beef Bresaola

12 slices beef pepperoni or beef salami

2 tablespoons olive oil for cooking

12 fresh basil leaves

2 medium ripe tomatoes sliced

1 tablespoon extra virgin olive oil

1 tablespoon Pompeian Balsamic Vinegar

6 slices Sara Lee Artisan Bread or Nature’s Own Butter Bread or Pepperidge Farm Farmhouse bread

Instructions

Place bread crumbs parsley egg and milk in a large mixing bowl and mix gently until the crumbs absorb the liquid

Add shredded Italian blend cheese sun dried tomatoes salt and black pepper then stir until evenly combined

Add ground lamb and thin slices of Danielle Beef Bresaola then mix lightly using hands or a wooden spoon until just incorporated

Shape the mixture into six evenly sized burger patties about one inch thick and place them on parchment paper

Lay two slices of beef pepperoni or beef salami flat on a board and wrap them around each burger patty pressing gently so they hold their shape

Heat olive oil in a large heavy skillet over medium heat until warm

Place the wrapped burgers seam side down in the skillet leaving space between each burger

Cook until the outside becomes golden brown and slightly crisp

Turn the burgers carefully with tongs and cook the other side until the meat is cooked through and juicy

Transfer the burgers to a serving platter and top each with fresh basil leaves and tomato slices

Drizzle extra virgin olive oil and a small amount of Pompeian Balsamic Vinegar over the burgers

Serve warm with slices of Sara Lee Artisan Bread Nature’s Own Butter Bread or Pepperidge Farm Farmhouse bread

Notes

Use lamb that contains moderate fat to keep the burgers juicy and tender

Avoid overmixing the meat mixture because it can make the burgers dense

Chilling the shaped patties for about fifteen minutes helps them keep their shape during cooking

A cast iron skillet produces the best golden crust and even cooking

Allow the burgers to rest briefly after cooking so the juices redistribute throughout the meat

Fresh basil and tomatoes balance the richness of the lamb and savory wrapping

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Main Course
Method: Pan Seared
Cuisine: Italian American