Give your grill menu some variety with Food Network star Giada De Laurentiis’ tasty lamb burgers with sweet and savory prosciutto.
Culinary Personality’s low carb recipe is so good you may never go back to regular burgers.
De Laurentiis Lamb Burgers Are The Ultimate Low Carb Cooking Option
The chef’s burgers call for dried breadcrumbs, fresh parsley, an egg, whole milk, grated Pecorino Romano cheese, chopped sun-dried tomatoes, ground lamb, thin and wide slices of prosciutto, olive oil, fresh basil and tomato slices.
“These lamb burgers are a great alternative to the usual Friday night burgers,” De Laurentiis says in the Food Network video, linked below, for this recipe.
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The chef’s tasty alternative to classic burgers
Breadcrumbs, parsley and sun-dried tomatoes are mixed in a large bowl. Milk and egg are added, salt and pepper as you go, followed by grated cheese. De Laurentiis adds in the ground lamb, “mixing everything together”.
She divides the raw meat mixture into four hamburger-shaped patties. Each uncooked burger is placed in the center of a large slice of prosciutto and wrapped in Italian ham. She cooks them in a pan for “six to eight minutes on each side”.
Each burger is topped with a slice of raw tomatoes and basil leaves for a gorgeous finishing touch, followed by a drizzle of olive oil “just to season the tomatoes and basil.” Adding a “little bit of sweetness”, the Simply Giada star pours a drop of balsamic vinegar on each burger packet.
“It’s so moist, so tender and so perfect,” De Laurentiis said of tasting his final product.
Get the full recipe, video and reviews on the Food Network website.
Critics loved De Laurentiis low carb burgers
Home cooks praised the chef’s creativity on the grill classic, customizing their dish for their family table any way they saw fit.
One reviewer was surprised at how much they enjoyed the lamb in this recipe: “I’m not the biggest fan of lamb to begin with, but it sounded pretty good. Nice mix of flavors mixed with the meat, a nice prosciutto crust and a little balsamic vinegar never hurt. I used less salt than the recipe called for because the prosciutto I had was quite salty. I admit that after one bite, I couldn’t help but stick the whole thing between a few slices of focaccia. Yum!”
Another person reported that the flavor of the burger was even better the next day after enjoying his leftovers. “I made these for my husband and I, and we loved them. Best surprise: The recipe makes four burgers, so we had two left a few nights later and found the flavor had intensified! They are moist and delicious, and a wonderful break from ‘regular’ burgers,” they wrote.
Finally, a home cook made his own recipe using “pancetta instead of prosciutto because I had that on hand and served the burger on a bed of arugula. Wow looked and tasted like a 5 star restaurant Thank you Giada for this wonderful recipe which I will be using again and again and will use for my quests as well!”
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