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Lamb Burgers with Goat Cheese
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Remember the Juicy Lucy, the burger surrounding melted American cheese? Here's a lighter version made with lamb and local goat cheese. Mississippi Market has an extraordinary range of goat cheeses, and it doesn't matter which you choose.
  • CourseMain Dish
4 burgers
4 burgers
  • 1 lb ground lamb
  • 1 pinch salt and black pepper, to taste
  • 1/4 cup parsely, chopped
  • 1 large egg
  • 1 pinch powdered cinnamon, clove, and chipotle (optional)
  • 2 oz goat cheese
  • 1 Tbsp vegetable oil
Servings: burgers
  1. Add salt, pepper, parsley, egg, and spices tot he ground lamb. Mix thoroughly with your hands.
  2. Form four balls of meat with your hands. Take one, and use your index and middle finger to push out a core from the center that extends ¾ of the way through the ball. Remove the core, stuff in a tablespoon of cheese, and then reseal the hole with meat from the core.
  3. Roll the ball over lightly several times to ensure that the burger is well sealed, then lightly compress ball until it's a disc about 1½” thick. Form the rest of the burgers.
  4. Pan-fry or grill burgers until they're browned and crisp on the outside; this will take about 10 minutes per side. Beware of the hot cheese in the center. Serve on burger buns with fresh spring greens and garlicky mayonnaise.
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