Stuffed Lamb Burgers with Jam and Manchego Cheese
Recipe type: Gluten free, Grain free, Dinner, Lamb, Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
These lamb burgers are stuffed with manchego cheese and cherry jam for an elegant twist.
For the lamb burgers:
  • 1 pound ground lamb (if you prefer, substitute beef or go 50-50)
  • 3 ounces manchego cheese, cut into small cubes
  • 3 tablespoons cherry jam (I use St. Dalfour) or jam of your choice
Sea salt
  • Freshly ground black pepper
  • 1 tablespoon avocado oil or ghee, for cooking
For serving:
  • Fresh arugula, lightly dressed with olive oil and your favorite vinegar
  1. Divide the ground lamb into eight equal portions, and flatten each one into a patty about 4 inches wide. Use your thumb to make a little indentation in four of the patties.
  2. Put the cheese cubes and cherry jam inside the indentations, and then put the other patties on top. Press the edges together with the tines of a fork, sealing each pair of patties together so you have four stuffed burgers.
  3. Cover the burgers and refrigerate for at least 15 minutes or up to two hours so they can firm up before you cook them.
  4. When you're ready to cook the burgers, heat the oil in a large skillet over medium-high heat. When the pan is hot, add the burgers and cook for about 5 minutes on the first side. Flip the burgers over, cover the pan, and lower the heat slightly. Continue to cook for 6-8 minutes for medium well, or to your desired doneness.
  5. Transfer the burgers to a plate, cover loosely with foil, and rest for 5 minutes before serving. If you prefer, you can cook the burgers on the grill instead.
  6. Serve the burgers hot with the dressed arugula on paleo burger buns (recipe below), spread with a little butter or mayo if you like.
Recipe by A Calculated Whisk at