Goat’s cheese does have a really distinctive flavour and it isn’t for everyone, so if you’re not a fan of it, swap it for a soft cheese such as mozzarella or ricotta. You can also use your choice of herbs – this recipe calls for basil and oregano, but you could use parsley, thyme, fennel, chives – it’s up to you. Also, feel free to use dried herbs if you don’t have fresh.
Ingredients:
900g minced lamb
100g breadcrumbs
1 onion
1 clove of garlic
1 egg
Good pinch salt and pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
120g goat's cheese
2 tbsp. olive oil
Method of Preparation:
1. Finely chop the onion and mince the garlic clove.
2. Heat 1 tbsp. of the oil in a frying pan and fry the onion until translucent and softened.
3. Mix together the onion, lamb, breadcrumbs, garlic, egg, salt and pepper until completely combined. Divide it into six balls and put into the fridge.
4. In a small bowl, mix together the goat’s cheese, remaining olive oil, basil and oregano. Chill for five minutes.
5. Take the lamb and the goat’s cheese from the fridge.
6. Flatten the balls and make an indentation on the top of each of them.
7. Put a tsp. of the goat’s cheese mixture into that indentation and then work the lamb over the goat’s cheese until you have a meatball shape. Flatten into a burger.
8. Cook the burgers either on a BBQ or in a frying pan for 5-7 minutes on each side, until the lamb is no longer pink.
9. Serve in ciabatta rolls with red onion rings and a side of Greek salad. This recipe makes six burgers.
