Lamb Burgers in a Parma Blanket
Lamb Burgers in a Parma Blanket
Serves: to serve 6
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 mins
ingredients
7 oz -
plain dried breadcrumbs
2 oz - flat leaf parsley
1 large - egg
2 tablespoons - milk
2 oz - Pecorino Romano
2 oz - sundried tomatoes
- salt and pepper
1lb 2oz - lean lamb mince (ground lamb)
6 slices - Parma ham
2 tablespoons - olive oil
TO GARNISH
12 - 15 leaves - basil
1 medium-sized - tomato
- extra-virgin olive oil
- balsamic vinegar
2 oz - flat leaf parsley
1 large - egg
2 tablespoons - milk
2 oz - Pecorino Romano
2 oz - sundried tomatoes
- salt and pepper
1lb 2oz - lean lamb mince (ground lamb)
6 slices - Parma ham
2 tablespoons - olive oil
TO GARNISH
12 - 15 leaves - basil
1 medium-sized - tomato
- extra-virgin olive oil
- balsamic vinegar
directions
- Lightly beat the egg, chop the parsley, grate the Pecorino Romano and chop the sun-dried tomatoes. In a large bowl combine the breadcrumbs, parsley, egg, milk, cheese, sun-dried tomatoes and ¾ teaspoon each of salt and freshly-grated black pepper, Stir to combine. Add the ground lamb and mix with your hands until everything has been well blended.
- Divide the mixture into six 1" (2.5cm) thick burgers. Place a slice of Parma ham on a cutting board (or greaseproof paper) and place a lamb burger in the centre. Wrap the prosciutto (Parma) around the burger. Repeat for all six burgers.
- Place a large, heavy frying pan over a medium heat, add the olive oil and heat for two minutes. Place the lamb burgers in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. (If the Parma ham was not long enough to completely wrap the lamb, cook the Parma-covered side down first). Turn the burgers and cook for a further 6 to 8 minutes.
- Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with a slice of tomato and 2 to 3 basil leaves. Drizzle with a little extra-virgin olive oil and balsamic vinegar and serve immediately.
