Goat Cheese-Stuffed Lamb Burger

Recipe provided by | Delicious Contents


12 ounces ground lamb
3 tablespoons soft goat cheese, cut or formed into 2 disks
1 teaspoon chile powder
1 teaspoon fennel seeds
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons Tabasco
2 tablespoons canola oil
2 potato hamburger buns
½ cup alfalfa sprouts
1 medium beefsteak tomato, sliced
1 small red onion, sliced
2 leaves Bibb lettuce


Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Form the lamb meat into two 4-inch wide patties that have tall edges and a divot in the middle to hold the cheese. Place a goat cheese disk in each divot and use your hands to work the meat from the edges over the cheese to fully enclose them. Flatten the burgers so they are about 1-inch thick. Season the outside of the burgers with the chile powder, fennel seeds, salt, pepper, and Tabasco sauce.

Hold a bunched up paper towel with tongs, dip into the canola oil and oil the grill grates. Grill the burgers until golden brown and slightly charred on the first side, about 4 minutes. Flip the burgers and continue to cook for another 4 minutes for a perfect medium. Let the burgers rest for 2 minutes so they stay juicy. Toast up the bun on the grill, then assemble the burgers with the sprouts, tomato, onion and lettuce.