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!

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    Reviews (1)


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

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