Lamb Burgers Stuffed with Goat Cheese

Hi everyone, Jess here.  

I was reading a funny thread somewhere recently that was mocking food bloggers.  It said “I don’t want to hear your life story, I just want to know how to make chicken cordon bleu”.  I laughed out loud and in the spirit of saving my time and yours, I’ll get right to the recipe, which was a winner in the Anderson household!

  • 1 teaspoon coconut or canola oil (more if needed)
  • 1 medium onion, diced
  • 1 pound ground lamb
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 clove of minced garlic 
  • salt and pepper to taste (I used 1 tsp kosher salt, a few turns of ground pepper)
  • 3 oz goat cheese, cut into quarters and left at room temp while you prep other things.

Saute onion in oil until translucent, being careful not to let it brown (a little is ok), adding the garlic in for the last minute.  Cool a bit while prepping the other ingredients.

Mix together lamb, egg, bread crumbs, salt and pepper, adding in onion and garlic once cool enough to touch.  

Make 4 even meatballs from the mixture.  Poke a hole in one of the meatballs with your thumb, place the goat cheese in the hole and work the meatball around the cheese before flattening into a patty.  

Pan fry covered, or grill for about 7-8 minutes per side until cooked (internal temp of 160F).

Serve halved in pita bread if desired.  A parsley garnish would be great if you have some on hand (I don’t this evening so I went with the Bok Choy salad). Enjoy!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.