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Goat Cheese Studded Lamb BurgersGoat Cheese Studded Lamb Burgers

Goat Cheese Studded Lamb Burgers

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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Goat Cheese Studded Lamb Burgers
Goat Cheese Studded Lamb Burgers
0
Servings4
0
Ingredients
1 pound ground lamb
4 ounces crumbled goat cheese + more for garnish, if desired
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons snipped rosemary, divided
1 1/2 teaspoons pomegranate molasses
2 tablespoons olive oil
2 tablespoons pomegranate molasses
1 teaspoon beef base or 1 beef bouillon cube, mixed with 8 oz. boiling water
2 tablespoons honey
4 hamburger or sandwich buns
Arugula
Directions
  1. Combine lamb, cheese, salt, pepper, 1 tablespoon rosemary, and 1 1/2 teaspoons pomegranate molasses in a large mixing bowl. Form into 4 burgers.
  2. Heat a nonstick 12-inch skillet over medium-high heat for 1 minute. Add oil, swirl to coat the bottom of the pan. Add burgers and cook until an instant-read meat thermometer registers 160°F (about 5 minutes each side). Remove patties to a platter and cover with foil to keep warm.
  3. Turn the heat to medium-low; add 2 tablespoons pomegranate molasses, scraping up any browned bits from the bottom of the pan. Reduce sauce for 1 minute.
  4. Stir in the remaining rosemary, beef broth, water mixture, and honey. Simmer until the sauce is thick and bubbly (about 5 minutes).
  5. Arrange burgers on sandwich buns. Spoon pan sauce over burgers and top with additional goat cheeses crumbles and arugula, if desired.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Directions

  1. Combine lamb, cheese, salt, pepper, 1 tablespoon rosemary, and 1 1/2 teaspoons pomegranate molasses in a large mixing bowl. Form into 4 burgers.
  2. Heat a nonstick 12-inch skillet over medium-high heat for 1 minute. Add oil, swirl to coat the bottom of the pan. Add burgers and cook until an instant-read meat thermometer registers 160°F (about 5 minutes each side). Remove patties to a platter and cover with foil to keep warm.
  3. Turn the heat to medium-low; add 2 tablespoons pomegranate molasses, scraping up any browned bits from the bottom of the pan. Reduce sauce for 1 minute.
  4. Stir in the remaining rosemary, beef broth, water mixture, and honey. Simmer until the sauce is thick and bubbly (about 5 minutes).
  5. Arrange burgers on sandwich buns. Spoon pan sauce over burgers and top with additional goat cheeses crumbles and arugula, if desired.