Looking to sizzle up something new and exciting on the grill this weekend? Prosciutto Wrapped Mediterranean Lamb Burgers with Bruschetta are just the thing!
Honestly, lamb isn’t an ingredient we use often in the Midwest, especially for burgers because there’s such an emphasis on local beef burgers, but it’s great to change things up a bit which is why I’m partnering with the Tri-Lamb Group to inspire you to branch out this grilling season! Ground lamb is mixed with the fresh, Mediterranean combo of sun dried tomatoes, fresh parsley, and parmesan cheese then wrapped in a snug hug of prosciutto and grilled until sizzling. These burgers are DECADENT! The ground lamb is extremely tender and stays super juicy from being wrapped in prosciutto. The bruschetta topping combining fresh tomatoes with basil, garlic, and balsamic vinegar drizzled on top freshens up the whole thing. Just in case you’re wanting to learn a little bit more about lamb – here’s the skinny: the leanest cuts are doing to be from the leg, loin, and rack, which have roughly 170 calories per 3oz serving, and lamb is an excellent source of protein, iron, and omega-3 fats. Beside all that, ground lamb, which I used in these burgers, is used the exact same way as ground beef. No special handling nor preparation required. You’ve got this!
Start by making the fresh bruschetta topping for the juicy burgers. I am not kidding when I say I could face-plant into this bowl and just be 100% ok with that. In a mixing bowl combine 1 cup finely chopped tomatoes with 2 Tablespoons each freshly grated parmesan cheese and chopped basil, 1-1/2 Tablespoons each extra virgin olive oil and balsamic vinegar, 1 minced garlic clove, salt, and pepper the stir to combine. Stash in the fridge while you make the burgers.
Next get the burgers going. These babies have a few fun mix-ins so we need to add “bread” crumbs to help keep the burgers together. Bread in quotes because there’s no actual bread used in this gluten-free recipe, of course! My favorite faux bread crumb is pulverized Rice Chex. Yes! Just add 1 cup Rice Chex (might need a little more depending on how fine you get them,) to a food processor then blitz until they’re the texture of bread crumbs and equal 1/2 cup. If you don’t need the burgers to be gluten-free you can just use regular bread crumbs.
Add the bread crumbs to a large bowl with 1/2 cup freshly grated parmesan cheese, 1/4 cup each chopped sun dried tomatoes packed in oil and fresh parsley, 1 whisked egg, 2 Tablespoons milk (any kind – I used unsweetened almond milk,) and lots of salt and pepper. Mix everything up with your hands until just combined then score into 4 equal sections.
Next, bust out your burger press! The Tri-Lamb Group is partnering with Weber Grills to kickoff grilling season, who provided me with this burger press to form the patties. File this gadget under things I never knew I needed to have until I had it. It’s so easy to use and makes the perfect uniform patties so they all cook evenly on the grill.
All you have to do is place the meat mixture on top, then press and presto!
Last step before grilling is to lay two slices of prosciutto cris-crossed on a cutting board.
La Quercia is my one and only, and made right here in Norwalk, Iowa with just two ingredients – pork and sea salt. It’s truly one of the most delicious foods ever. I eat it as a snack all the time!
Wrap the extra prosciutto over the burgers then head out to the grill which should be preheating for about 10 minutes over medium-high heat.
Generously spray both sides of the burgers with nonstick spray then place them prosciutto-covered-side down (that’s important as the prosciutto will help keep the burgers together!) on the grates and grill for 4-5 minutes on one side. Carefully flip then grill for another 3-4 minutes on the other.
Let the burgers rest for 5 minutes before placing them on top of a bed of fresh arugula, and then smothering them with fresh bruschetta. Grab a fork and knife and dig in! These burgers are decadent tasting and the crispy grilled prosciutto is out of this world. You could totally pop these burgers between buns but I liked keeping things light by placing them “au naturel” over a bed of fresh greens. Either way, you can’t go wrong. Enjoy!
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