Goat Cheese Stuffed Lamb Burgers With Caramelized Red Onions Recipes

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GOAT CHEESE STUFFED LAMB BURGERS



Goat Cheese Stuffed Lamb Burgers image

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.

Provided by LeeleeCooks

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 40m

Yield 6

Number Of Ingredients 12

1 teaspoon olive oil
½ cup diced onion
2 pounds ground lamb
1 egg
1 cup bread crumbs
1 clove garlic, minced
4 ½ teaspoons salt
1 tablespoon ground black pepper
4 ounces soft goat cheese
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano

Steps:

  • 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 Facts : Calories 484.1 calories, Carbohydrate 15.8 g, Cholesterol 147.1 mg, Fat 31 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 13.3 g, Sodium 2070.6 mg, Sugar 2.3 g

GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS



Goat Cheese-Stuffed Lamb Burgers with Caramelized Red Onions image

Lamb burgers are a great way to switch up burger night at home. Change is good, y'all! Lamb has more of an earthy, gamey flavor than beef, and it's completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

Provided by Dennis Prescott

Categories     HarperCollins     Hamburger     Lamb     Goat Cheese     Cheese     Dinner     Onion     Beer     Bacon     Arugula

Yield Makes 4 burgers

Number Of Ingredients 19

Caramelized onions:
1 tablespoon butter
1 large red onion, thinly sliced (about 2 cups)
1/4 teaspoon kosher salt
1/4 cup dark beer
Lamb burgers:
1 1/2 pounds ground lamb
1 garlic clove, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh mint
1/3 cup goat cheese
Kosher salt and freshly cracked black pepper
1 tablespoon butter
1 tablespoon olive oil
4 burger buns
4 tablespoons Spicy Herb Mayo
4 slices cooked bacon
1 cup baby arugula

Steps:

  • Make the onions:
  • In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
  • Make the burgers:
  • In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
  • Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
  • In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
  • Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.

CHEESE-STUFFED LAMB BURGERS



Cheese-Stuffed Lamb Burgers image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 23

1 cup white vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
1 cup plain yogurt, strained
1/2 cup grated cucumber
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
2 teaspoons lemon juice
Kosher salt
1 1/2 pounds ground lamb
1/4 cup grated onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
2 tablespoons olive tapenade
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove, grated
1/4 cup crumbled feta
1/4 cup shredded mozzarella
4 onion rolls, toasted
Butter lettuce, for garnish

Steps:

  • For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
  • For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
  • For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
  • Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
  • Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.

GOAT CHEESE-STUFFED LAMB BURGERS



Goat Cheese-Stuffed Lamb Burgers image

These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.

Provided by Bites With Applewhite

Categories     Lamb Burgers

Time 35m

Yield 4

Number Of Ingredients 14

1 pound ground lamb
4 teaspoons minced garlic
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 (4 ounce) goat cheese log
4 (2 ounce) brioche buns, split and toasted
2 cups loosely packed arugula
¼ cup prepared garlic aioli
¼ cup pickled red onions, or to taste

Steps:

  • Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
  • Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
  • Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
  • Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
  • Serve burgers on buns with arugula, aioli, and pickled red onions.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg

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Top Asked Questions

How do you cook a lamb burger with cheese?
Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
How to cook goat cheese burgers?
Instructions Place the goat cheese in the freezer for 30 minutes (This is optional but will prevent the cheese from oozing out while the burgers are cooking). Remove the ground beef from the fridge. Peel and slice the onion. Grease a pan with 2 tablespoons of ghee and add the onion. Add the brown sugar substitute and stir in.
How do you make Lamb Patties at home?
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.
What is the best cheese to use to make burgers?
Brie goat cheese and soft goat cheese work best in this recipe. Place the goat cheese in the freezer for 30 minutes (This is optional but will prevent the cheese from oozing out while the burgers are cooking). Remove the ground beef from the fridge.

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