Thursday, January 24, 2008

Grilled Stuffed Lamb Burgers

In Episode #2 of "Gourmet Again!" we made these yummy Lamb burgers, stuffed with handmade English Cheddar. This version features a Feta-Spinach filling.



1 lb. Ground Lamb

2 cloves Garlic, minced

2-3 oz. Feta Cheese

½ cup Spinach, minced

½ teaspoon Basil (dried or fresh), minced

¼ teaspoon ground Thyme

Dash of Worcestershire

Pinch of Salt and Pepper


In a bowl, combine Lamb, Garlic, Worcestershire and Salt & Pepper. Divide into eight even portions. Form thin patties with four portion, about ¼” thick, and place on a platter or flat pan.

In a small bowl, make a paste with the Feta, Spinach, Basil and Thyme. Place ¼ of the mixture on each lamb patty.

Form the remaining four patties and seal each stuffed patty gently. Cover and refrigerate for at least one hour, or overnight.

Grill on medium heat marks to desired doneness, turning each burger every two-three minutes to create criss-cross pattern.

Chef’s Notes: In Episode 2 of “Gourmet Again!”, I used handmade English Cheddar with Sun-dried Tomatoes as the filling and added Basil and Thyme into the lamb mixture.

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