Goat Cheese Stuffed Lamb Burgers

37 Reviews

Prep: 25 min
Cook: 15 min
Ready In: 40 min

“I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the goat cheese filling will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.” - by LeeleeCooks

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Metric US

Original recipe yields 6 burgers

Directions

Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
Preheat an outdoor grill for medium-high heat.
Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

Nutrition

Amount Per Serving (6 total)

Calories
484 cal
24%

Fat
31.1 g
48%

Carbs
15.8 g
5%

Based on a 2,000 calorie diet

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Reviews (37)

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Nick

Nov. 12, 2008

"Brilliant! I used less salt like 'Debbie L' suggested too, and i also made the middle a bidder space so it was easier to spoon in the cheese mix and then fold it over and flatten ready to grill. My ot..." See moreher half LOVED these too, and it's hard to get him to like anything!"

Kiwi Cook

Apr. 15, 2008

"Delicious and easy. My husband loved them. I used garlic and herb goats cheese and didn't add the fresh herbs to it. ..." See more"

Mochinda

Feb. 18, 2009

"Loved the flavor, but half the cheese melted out since I didn't make sure they were sealed. My sister in law recommended I try freezing the goat cheese in a flat disc shape, then wrapping the meat aro..." See moreund, so I will try that next time."

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