These herb-flecked lamb patties have a creamy goat cheese pocket hidden within as a bonus. Mix the lamb and seasonings just enough to incorporate them, then gently form patties for a juicy burger. Red onions that have been pickled will add a vibrant touch.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 burgers |
Ingredients
- 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 (Optional)
Instructions
- 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.
Reviews
These lamb burgers were absolutely delicious. The freshly chopped mint and dill definitely gave the ground lamb and added burst of flavor and added with the stuffed goat cheese, magnificent. My entire family devoured these burgers. I did not have to tweak the recipe at all. I even had pickled red onions and dill pickles to add as toppings. Totally recommend adding everything suggested to get utmost flavor combo. Totally making these again.
Congratulations! This was a well written recipe. I appreciated it that the chef included a target of 160 F but, this target will be missed if the home cook pulls the lamb off the very hot grill too late! Me thinks it better to advise that you pull the lamb burger off earlier than at 160. I pulled my lamb burgers once I got an internal of 150 F, then let them sit for 10 minutes, then added a few of them back to the grill if their internals were below 160. I was careful to not dry them out, yet get great grill marks. That 10 degrees can make or break this recipe, and in my neighborhood, ground lamb is rarely available and all lamb is pricey. I have to grind it myself. It is an Easter Holiday thing! Thanks for sharing this recipe with us. Adding ground cinnamon took a leap of faith for me! Next time I might splurge on a more expensive cinnamon (maybe Saigon Cinnamon ?) and see if I can tell the difference with the generic (McCormick) product that I use every week on my not very french French toast. Wish me luck!