Lamb Burgers Stuffed with Goats Cheese
A delicious hamburger. Add some fresh rosemary to give the burgers a real Greek flavour. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
Ingredients
Serves: 6
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 kg lamb mince
- 1 egg
- 1 cup bread crumbs
- 1 clove garlic, minced
- 4 1/2 teaspoons salt
- 1 tablespoon ground black pepper
- 125g goats cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano
Directions
Preparation:25min ›
Cook:15min ›
Ready in:40min
- Heat 1 teaspoon of olive oil in a small frypan 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 goats cheese, extra-virgin olive oil, basil and oregano until well combined; cover and chill for 5 minutes.
- Preheat the barbecue for medium-high heat.
- Working with one portion of meat at a time make an indentation in the centre of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goats 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.
- Barbecue the patties until no longer pink in the centre and well done, about 8 minutes per side.
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Reviews and Ratings
Global Ratings:
(65)
Reviews in English (49)
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 other half LOVED these too, and it's hard to get him to like anything! - 12 Nov 2008 (Review from Allrecipes USA and Canada)
Delicious and easy. My husband loved them. I used garlic and herb goats cheese and didn't add the fresh herbs to it. - 15 Apr 2008 (Review from Allrecipes USA and Canada)
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 around, so I will try that next time. - 13 Feb 2009 (Review from Allrecipes USA and Canada)