The 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 cookout option
The chef’s burgers call for dried bread crumbs, fresh parsley, an egg, whole milk, grated Pecorino Romano cheese, chopped sun-dried tomatoes, ground lamb, thin and large prosciutto slices, olive oil, fresh basil, and tomato slices.
“These lamb burgers are a great alternative to the regular, Friday night burgers,” De Laurentiis said in the Food Network video, link below, for this recipe.
The chef’s tasty alternative to conventional burgers
The bread crumbs, parsley, and sun-dried tomatoes are combined in a large bowl. Milk and egg are added, salting and peppering as you go along, followed by the grated cheese. De Laurentiis adds in the ground lamb, “mixing it all together.”
She divvies up the raw meat mixture into four burger-shaped patties. Each uncooked burger is placed in the center of a large slice of prosciutto and bundled in the Italian ham. She cooks them in a skillet for “six to eight minutes on each side.”
Each burger is topped with a slice of raw tomato and basil leaves for a gorgeous finishing touch, followed with a drizzle of olive oil “just to season the tomatoes and the 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, tasting her final product.
Get the complete recipe, video, and reviews on Food Network’s site.
Reviewers loved De Laurentiis’ low-carb take on burgers
Home cooks praised the chef’s creative spin on the grilling classic, customizing their dish for their family table as they saw fit.
One reviewer was surprised at how much they enjoyed lamb in this recipe: “I’m not the biggest fan of lamb to begin with, but this sounded pretty good. Nice blend of flavors mixed with the meat, pleasant prosciutto crust and a little Balsamic vinegar never hurts. I used less salt than the recipe called for because the prosciutto I had was fairly salty. I will admit though after one bite, I couldn’t help but stick the whole thing in between a couple slices of Focaccia. Yum!”
Another person reported the burger’s flavor was even better the following day upon enjoying their leftovers. “I made these for my husband and I, and we loved them. Best surprise: the recipe makes four burgers, so we had two leftover a couple nights later, and found the flavor had intensified! They are moist and yummy, and a wonderful break from ‘regular’ burgers,” they wrote.
Lastly, one home cook made this recipe their own, using “pancetta instead of the prosciutto because I had that on hand and served the burger on a bed of arugula. Wow looked and tasted like it came out of a 5 star resturant.Thanks Giada for a wonderful recipe that I will use over and over and serve to my quests as well!”