Prosciutto Lamb Burgers

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• ½ cup plain dried bread crumbs
• 1 large egg, lightly beaten
• ½ cup grated Pecorino Romano
• ¾ teaspoon salt
• 1-pound ground lamb
• ¼ cup olive oil
• Fresh tomato slices for topping each burger
• ¼ cup chopped fresh flat-leaf Italian parsley
• 2 tablespoons whole milk
• ¼ cup chopped sun-dried tomatoes
• ¾ teaspoon freshly ground black pepper
• 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
• fresh basil leaves (for topping each burger)
• extra-virgin olive oil for drizzling
• Balsamic vinegar for drizzling

In a large bowl, combine the bread crumbs, parsley, egg, milk, sundried tomatoes, salt and pepper.

Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1 inch) thick burgers.

Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.

Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burger, Prosciutto covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6-8 minutes. Turn the burgers and finish cooking, about 6-8 minutes more.

Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2-3 basil leaves, 1-2 slices of tomato, and drizzle with extra-virgin olive oil and balsamic vinegar. Serve immediately.

• Serves 4

(Giada De Laurentiis, 2015)