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Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

Scott Phillips

Servings: 4

There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.


  • 4 oz. jarred roasted red peppers, drained, patted dry, and coarsely chopped (about 1/2 cup)
  • 8 pitted Kalamata olives
  • 1 medium clove garlic, chopped
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. extra-virgin olive oil
  • 8 oz. fresh goat cheese, at room temperature
  • 1 tsp. finely chopped fresh mint
  • 1/2 tsp. finely grated lemon zest
  • 1 lb. ground lamb
  • 1/4 cup finely chopped sweet onion
  • 1 large egg, beaten
  • 2 Tbs. coarse fresh breadcrumbs
  • 1 tsp. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for the pan
  • 4 onion rolls, split and toasted
  • 4 medium butter lettuce leaves

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 150
  • Sodium (mg): 1050
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 37


  • In a food processor, pulse the red peppers, olives, garlic, parsley, and olive oil into a coarse paste, 15 to 20 one-second pulses. Set aside.
  • Combine the goat cheese, mint, and lemon zest in a large bowl. Transfer about one-quarter of the mixture to a small bowl and set aside at room temperature. Refrigerate the goat cheese mixture left in the large bowl until firm, 10 to 15 minutes.
  • Add the lamb, onion, egg, breadcrumbs, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper to the chilled goat cheese mixture and mix by hand until well combined there should be some small pieces of goat cheese visible. Shape into four 4-inch patties and transfer to a plate. Press 3 fingers down into the middle of each patty to create a shallow indentation, loosely cover with plastic wrap, and refrigerate until cold, at least 20 minutes and up to 3 hours.
  • Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Lightly oil the pan (or grill grates) and then cook the burgers, flipping once, until done to your liking, about 7 minutes total for medium (135°F to 140°F).
  • Spread the remaining goat cheese mixture on one cut side of each roll and then assemble the burgers on the rolls with the lettuce and red pepper relish.


Rate or Review

Reviews (5 reviews)

  • lynnebair | 04/12/2020

    This is a delicious recipe! Ive tried several lamb burger recipes but this was the best. It
    was slightly more complicated than I expected but not much, and the effort was worth it. I happened to have everything except mint on hand and didnt really miss that. This is the one I am going to keep. I served the burgers on brioche buns, which I love.

  • alisonberry | 07/15/2017

    The flavour was sensational. However, they did not stay together although they had been well chilled before cooking. This is the one time I was happy that my BBQ ran out of propane. I had to cook them in the frying pan. I would have lost most of them down the grill of my BBQ had I continued with Plan A.

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