Name: Goat Cheese-Stuffed Lamb Burgers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tsp olive oil; 1/2 cup onion, diced; 2 lb ground lamb; 1 whole egg; 1 cup bread crumbs; 1 clove garlic, minced; 4 1/2 tsp kosher salt; 1 tbsp ground black pepper; 4 oz soft goat cheese; 1 tbsp extra-virgin olive oil; 1 tbsp fresh basil leaves, chopped; 1 tbsp fresh oregano, chopped

Steps

Heat olive oil in a small skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. 5 min
Gently knead together onion, lamb, egg, bread crumbs, garlic, kosher salt, and ground black pepper. Divide mixture into six parts and roll into balls, then cover and refrigerate until ready to use.
Mix together goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes. 5 min
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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 spoonful of goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of lamb mixture.
Grill patties on the preheated grill until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 130 degrees F for medium or 150 degrees F for well done. 16 min

Chef's notes

Use a thermometer every time: lamb burgers look done on the outside long before the center is safe -- pull at 130 degrees F for medium or 160 degrees F for well done, and never judge by color alone. Chill the formed patties for at least 15 minutes before grilling; cold patties hold together better on the grate and are less likely to burst and lose the goat cheese filling. The most common mistake is overpacking the meat around the cheese -- leave a thin but even wall of lamb on all sides and seal the seam well at the bottom so the filling stays in during grilling. If goat cheese is unavailable or too tangy for your taste, a creamy feta blended with a splash of extra-virgin olive oil makes a seamless substitution at the same weight. The goat cheese filling can be made up to 24 hours ahead and refrigerated in a covered bowl; the formed uncooked patties can be stored in the refrigerator up to 8 hours, separated by parchment paper.

Source: LeeleeCooks ↗ · rated ★ 4.7 by 76 people there

Goat Cheese-Stuffed Lamb Burgers

Ingredients

Nutrition per serving, estimated

Cost estimated, main ingredients · US average

Steps

Chef's notes

Household verdict

From visiting cooks

Report something

Flag sent