Lamb Burgers With Goat Cheese Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. Brush eggplant with olive oil and season with salt and pepper. Grill eggplant, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board and coarsely chop. In a medium bowl, toss eggplant with mint and lemon zest and juice.
• In another medium bowl, mix lamb, cumin, and coriander. Form into 4 patties. Season with salt and pepper. Grill 4 minutes per side for medium-rare. Serve burgers on buns with eggplant mixture and crumbled goat cheese.