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Judith Hurley's Health Tips

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Jim Coleman Recipes

Stuffed Lamb Burgers with Goat Cheese and Stilton


  • 1 ¾ lbs ground lamb (85 - 15 ratio or a 90 - 10 ratio meat to fat)
  • 6 ounces of goat cheese crumbled
  • 1 ounce of stilton crumbled
  • 1 Tablespoon finely chopped fresh mint
  • 2 Tablespoons finely chopped shallots
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon crushed red pepper optional

Add everything except for the cheeses with the ground lamb in a mixing bowl. Mix until well combined and divide the mixture into 4 equal parts.

In a separate bowl combine the two cheeses. Pat the lamb mixture down as making burgers and using your fingers, make a hole inside of the burger to house the cheese. Place a ¼ of the cheese mixture in each of the 4 burgers. Then cover and shape into finished burger patties.

Grill over medium high heat to desired doneness (making sure the cheese at least begins to melt a little).

I like to make a fruit mustard using a 1/3 cup of fresh raspberries or blackberries to 1/3 cup of Dijon mustard until well blended.

Place on a focaccia style roll.

©2008 WHYY