recipe reviews for:

Goat Cheese Stuffed Lamb Burgers

“I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the meat mixture will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.”

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Reviewed: Apr. 29, 2012

We LOVED these burgers!! We first had goat cheese lamb burgers at a great restaurant in Laguna Beach, CA (Sundried Tomato Cafe) and they are scrumptious. This recipe is pretty darn close and tasted amazing! We were a little worried using grocery store ground lamb (versus a nice butcher's lamb) but it turned out phenomenal. The herbed goat cheese stuffing is fabulous, perfectly compliments it. We didn't use any condiments at all! The only thing it is missing is a glass of merlot on the side!

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hungry hungry hippo

Reviewed: Mar. 27, 2012

These were DELICIOUS! I did cut back on the salt and I used finely crushed rice chex instead of the breadcrumbs to make it gluten free. Also, I made eight burgers and they were plenty big. I divided the meat mix into 8 portions, then cut each portion in half, flattened them out, put a disc of goat cheese in the middle and flattened another meat portion on top. I also used 1/2 T dried basil and oregano. I'm sure fresh would be even better but just didn't have it in my garden yet! Again...these were amazing!

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Kericooks

Reviewed: Jan. 25, 2012

great burgers... the recipe could use some options like txatziki sauce or fresh green peppers for garnishments. thanks for the amazing burgers though :)

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bdacamel

Reviewed: Jan. 8, 2012

These were great! Both my hubby and brother-in-law loved them...especially the goat cheese middle. I did cut back on the salt and used herb goat cheese. I served on buns and topped them with tomato, red onion, lettuce and tzatziki...yum! Will definitely make these again and maybe eat in pitas.

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Reviewer:

Michelle

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Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Houston, Texas, USA

Reviewed: Sep. 24, 2011

AMAZING!!!!! Sadly we couldn't find lamb so we used ground beef instead. Probably even more spectacular with lamb. Best to be made with more than one person because then it's easier and because there are many parts (then again I have only just started cooking). I would invite everyone in the world to try these.

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Skymall007

Reviewed: Jul. 20, 2011

I made these and cooked them on the George Foreman, they turned out wonderful! I refrigerated the extra patties to cook later. This wasn't a mistake (exactly) but the burgers are so thick that when I tried to cook the refrigerated ones I ended up with raw on the inside, well done on the outside. I had to cut them up and put them in the microwave for a bit to cook the red parts.

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Reviewer:

sholding

Cooking Level: Beginning

Reviewed: Jun. 7, 2011

These were pretty good. I skipped the onions because I was feeling lazy. I used ground beef instead of lamb, and I used way more garlic and cheese.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: May 31, 2011

These burgers were very good despite not being a huge fan of goat cheese. My fiance, who is a super picky eater, fell in love with them though. He keeps asking when I am making them again... looks like this will be a regular meal ;-)

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Reviewer:

Fit2bTD

Cooking Level: Intermediate

Living In: Norristown, Pennsylvania, USA

Reviewed: May 29, 2011

fantastic!!! tastes like gyros. If it's too healthy, throw a couple strips of bacon on top. Delicious!!!!

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Reviewer:

bjmack

Reviewed: Feb. 22, 2011

I was naughty and used ground beef instead, I'm not a big fan of lamb, but I thought it turned out great and my husband LOVED these burgers, he would give them a 5 star rating. After reading other reviews, I mixed the seasonings with the meat instead of the cheese and froze the goat cheese slightly first. Served with Tzatziki sauce. Wow, someone get me a breath mint! Thanks for the recipe

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