Prosciutto Crusted Burgers

Darn, if I didn't go and do it again last night! That's 2 nights in a row - count 'em people 2 nights that I've cooked for a solitary me and the box of Cheerios has  remained untouched. Aren't I special?

Just imagine some lovely lean ground lamb, flavored with sun dried tomatoes, basil and Italian parsley, moistened with asiago cheese and a few crumbs, then formed into patties and gift wrapped all cute and neat in prosciutto. Cooked quickly in a hot cast iron pan, the proscuitto is all crispy and crunchy and the lamb moist and oh so delicious and oh my goodness, why oh why haven't I made this one before?

Per Giada's instructions, I topped the crispy crunchy golden brown luscious thing with some sliced tomato, fresh basil, a drizzle of olive oil and good balsamic and served it with a side of mixed veggies, including peas and green beans. Gotta' sneak those veggies in while the Big Guy's away don't ya' know. 

By the way, if you're not a lamb fan I think ground chicken or turkey would work wonderfully well for these burgers and the proscuitto will keep 'em nice an moist too.  It would be great with a side of pasta salad, that is if you're not watching your expanding hips for any reason...like maybe too much homemade ice cream.

Prosciutto Crusted Burgers (adapted from Giada via Food Network)

1 slice fresh bread made into crumbs (I used Texas Toast)

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 large egg

3 tablespoons freshly grated asiago cheese

2 tablespoons chopped sun dried tomatoes

1/2 pound lean ground lamb

Salt and pepper

4 large  thin slices prosciutto

1 tablespoon olive oil

Fresh basil, sliced tomatoes, extra virgin olive oil and balsamic for garnish

In a small bowl combine bread crumbs, parsley, basil, asiago cheese, sundried tomatoes and lamb together. Season with salt and pepper and form into 2 patties. Wrap each patty in prosciutto and set aside.

Heat heavy sauté pan (I used cast iron) over medium high heat. Add olive oil and heat until shimmering hot. Add burgers and cook covered for 4 minutes per side or until prosciutto is browned and burger feels firm to the touch. To plate – top each burger with sliced tomatoes and fresh basil. Drizzle with olive oil and balsamic. Serves 2   Download Proscuitto Crusted Burgers

A year ago - Vegetarian Samosa Pie and a Summer Berry Pudding

Comments

[Mary from Apron Strings & Wedding Rings]

Good morning June. Glad that you & Giada had a good dinner last night instead of Cheerios! I tend to have cold cereal a lot when it's just me :o)) - Mary L.

[Lea]

I knew we would see those lovely peas and beans!!!!! Good for you for feeding you well!

[June]

Mary - I'm not sure what I'll come up with next week because the Big Guy's back today, then gone on Thursday till next Sunday. Have a feeling the cereal will be getting a workout.

Lea - I thought of you when I shoved those little itsy bitsy things in the microwave last night. LOL

[pam]

I am hugely impressed! Seriously.

[June]

Pam - a growling tummy's really good incentive. LOL