Herb and Goat Cheese Stuffed Lamb Burgers

Herb and Goat Cheese Stuffed Lamb Burgers


59 people made this

About this recipe: These lamb burgers will really tantalize your taste buds. The minced lamb encases a dollop of creamy goat cheese, to make one spectacular burger. Serve in a burger bun or with a side of Greek salad.


Makes: 6 burgers

  • 1 teaspoon olive oil
  • 1 small onion, diced
  • 900g minced lamb
  • 1 egg
  • 110g breadcrumbs
  • 1 clove garlic, finely chopped
  • 4 1/2 teaspoons salt
  • 1 tablespoon ground black pepper
  • 115g goat cheese or chevre
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh basil leaves or 1/2 tablespoon dried basil
  • 1 tablespoon chopped fresh oregano or 1/2 tablespoon dried oregano

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Heat 1 teaspoon of olive oil in a small frying pan over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
  2. Gently knead together the softened onions, lamb, egg, breadcrumbs, garlic, salt and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
  3. Mix together the goat cheese, extra-virgin olive oil, basil and oregano until well combined; cover and chill for 5 minutes.
  4. Preheat a barbecue for medium-high heat.
  5. 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 goat cheese mixture. Gently pull and form a meatball around the cheese filling, then flatten to a burger. Repeat with each ball of the lamb mixture.
  6. Barbecue the burgers on the preheated barbecue until no longer pink in the centre and well done, about 8 minutes per side.

Alternative cooking methods

Cook the burgers in a frying pan or on the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews (1)


Great recipe, grilled it and they came out amazing, cheers - 12 May 2015

Write a review

Click on stars to rate