If you’ve cut back on burgers because you don’t want to eat the bun, here’s your solution. These well-seasoned patties get wrapped in a piece of prosciutto, making them extra juicy. Use your hands to combine the meat mixture; you are less likely to overmix this way.

　　

Ingredients

4 to 6 servings

　　1/2 cup plain dried bread crumbs

　　1/4 cup chopped fresh flat-leaf parsley leaves

　　1 large egg, lightly beaten

　　2 tablespoons whole milk

　　1/2 cup freshly grated Pecorino Romano cheese

　　1/4 cup chopped sun-dried tomatoes

　　3/4 teaspoon salt

　　3/4 teaspoon freshly ground black pepper

　　1 pound ground lamb

　　6 large slices prosciutto, sliced medium thin

　　1/4 cup olive oil

　　Fresh basil leaves, for topping each burger

　　Fresh tomato slices, for topping each burger

　　Extra-virgin olive oil, for drizzling

　　Balsamic vinegar, for drizzling

　　

Step 1

In a large bowl, combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper. Stir to combine. Add the lamb and work with your fingers until incorporated. Divide the mixture into 6 portions and pat each portion into an inch-thick burger. Place the prosciutto slices 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.

　　

Step 2

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

　　

Step 3

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

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.