Goat Cheese-Stuffed Lamb Burgers with Caramelized Red Onions

Packed with stunning photography and big, bold recipes—and perfect for fans of Jamie Oliver and Smitten Kitchen–the new cookbook Eat Delicious by Dennis Prescott is your guide to adventurous comfort food. From the creator of the wildly popular Instagram account Dennis the Prescott, Eat Delicious features comfort food from around the globe that can be prepared by any home cook, no matter their skill level. Good food isn’t processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis’s Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy.

Today’s recipe is perfect for burger fans. This Goat Cheese-Stuffed Lamb Burger is tangy and flavorful, and crispy bacon is the perfect addition.

Eat Delicious is on sale April 18. Pre-order a copy from your favorite retailer today.

Goat Cheese-Stuffed Lamb Burgers with Caramelized Red Onions

MAKES 4 BURGERS • Lamb burgers are a great way to switch up burger night at home. Change is good, y’all! Lamb has more of an earthy, gamey flavor than beef, and it’s completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.


  • 1 tablespoon butter
  • 1 large red onion, thinly sliced (about 2 cups)
  • 1/4 teaspoon kosher salt
  • 1/4 cup dark beer


  • 1 1/2 pounds ground lamb
  • 1 garlic clove, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh mint
  • 1/3 cup goat cheese
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 burger buns
  • 4 tablespoons Spicy Herb Mayo
  • 4 slices cooked bacon
  • 1 cup baby arugula

1. Make the onions: In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it’s perfection. If not, cook for a few minutes more. Set aside.

2. Make the burgers: In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.

3. Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.

4. In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.

5. Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.

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