Lamb Burgers With Goat Cheese 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

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 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.

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

LAMB BURGERS WITH GOAT CHEESE



LAMB BURGERS WITH GOAT CHEESE image

Categories     Lamb

Number Of Ingredients 8

1 lb. very lean ground lamb
2 Tbs. minced garlic
1/2 tsp. ground cumin
1/2 tsp. dried red chili pepper flakes
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 oz. Montrachet goat cheese
1-1/2 tsp. dried rosemary leaves

Steps:

  • Mix lamb, garlic, cumin, dried red chili pepper flakes, salt and black pepper together. Shape into 3 patties, 3 inches in diameter and an inch thick. Heat a heavy skillet over medium heat until hot. Can also grill over hot charcoal. Place patties in heated pan and cook for approx. 4 minutes. Turn the patties and place a mound of 1-1/3 oz. goat cheese on top of each. Sprinkle each burger with 1/2 tsp. of the rosemary. Cover the pan and cook for another 3-4 minutes. Makes 3 servings.

AUSSIE LAMB BURGERS WITH GOAT CHEESE AND TOMATO RELISH



Aussie Lamb Burgers With Goat Cheese and Tomato Relish image

Make and share this Aussie Lamb Burgers With Goat Cheese and Tomato Relish recipe from Food.com.

Provided by Sharon123

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 3/4 lbs ground lamb
1 shallot, peeled and chopped
1 tablespoon capers, chopped
6 -8 large basil leaves, julienned
1/4 teaspoon fresh ground pepper
1/2 cup cornmeal, for coating (or flour)
1 tablespoon vegetable oil, for cooking
3 tomatoes, diced
1 red onion, diced
1 teaspoon sugar
1 teaspoon balsamic vinegar
salt
pepper
1 teaspoon olive oil
4 kaiser rolls, split (or hamburger buns)
2 -3 tablespoons soft fresh goat cheese (or chevre)

Steps:

  • To make the burgers:.
  • Combine the ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal(or flour) over a plate and press burgers into the mixture to coat. Preheata barbeque(or broiler) and brush with oil. Cook the burgers over a medium high heat for 6-7 minutes each side or until cooked as desired.
  • To make the relish:.
  • Place the tomatoes and onion into a preheated saute pan with the olive oil. Cook for 5 minutes. Add sugar, vinegar, salt and pepper. Remove from the heat and let cool. Grill the buns(or broil), cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish. Enjoy!

Nutrition Facts : Calories 861, Fat 54.3, SaturatedFat 21.3, Cholesterol 145.1, Sodium 503.3, Carbohydrate 50.3, Fiber 4.2, Sugar 6, Protein 41.2

LAMB "BURGERS" WITH GARLIC SPINACH



Lamb

A "chopped steak" type burger, served open-face on a bed of wilted spinach and goat cheese. From Food and Wine. Can be done on outdoor grill or indoor stove-top grill. NOTE: HAVE GRILL PREHEATING WHILE PREPARING PATTIES.

Provided by Outta Here

Categories     Spinach

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb fresh spinach, stems discarded and leaves rinsed
3 tablespoons extra virgin olive oil, plus more for brushing
1 small red onion, peeled and finely diced
1 1/2 lbs ground lamb
2 tablespoons dry red wine, preferably Pinot Noir
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
salt & freshly ground black pepper, to taste
1 large garlic clove, peeled and minced
4 slices bread (rustic peasant-type)
2 -3 tablespoons olive oil, for brushing on bread and lamb patties
4 ounces fresh goat cheese, cut into 4 pieces

Steps:

  • Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted. Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop and reserve.
  • In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. Transfer the onion to a large bowl and let cool.
  • Add the ground lamb to the bowl with the onions and break it up slightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.
  • In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover and keep warm.
  • Lightly brush the bread with olive oil and cook on prepared grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlic-spinach mix.
  • Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 minutes per side. Transfer the chopped lamb steaks to the bread, and serve with a fork and knife.

Nutrition Facts : Calories 828.6, Fat 66.4, SaturatedFat 25.8, Cholesterol 146.8, Sodium 421.4, Carbohydrate 17.8, Fiber 2.3, Sugar 2.8, Protein 38.2

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