This was just so yum.. as you know I have a good amount of soft yummy farmers sheep cheese to use in different ways and so I had made a fairly cultured aged a couple days salted cheese and thought I would give this a try.. I cooked one off for lunch, for when I do the rest for supper, I will serve with some nice mixed veggies on the side, of course you could serve it in a hamburger bun with the fixings.

Recipe

• one pds of lamb minx- this made four full size burgers
• half a cup of thick cheese, feta or riccotta or any other rich soft cheese would work.
• 1 large egg
• Half a grated purple onion
• Spices-I went with a mix of herbs and spices, whatever you typically like for in your lamb, I used a fair amount of spice/herbs
• I mixed the meat, egg and spices together and formed a patty, it was a bit loose as I didn’t use any breadcrumbs but if you want to do so, add some to make it stick together a bit better, mine were very delicate to work with without the crumbs.
• I let my cheese warm up a bit and I think letting it get to room temp really helped me be able to spread it on the bottom patty, then split the leftover meat mixture into four and top the cheese, pinch the sides together and allow to sit at least a min or two or an hour plus to chill, then you can cook on the grill or bake in the oven at 350 till done.

I can see these lovelys used in a number of ways, yes its a stuffed burger but that does not mean it can only be served in a bun, these would be excellent with mashed and veggies, or with a side salad, or even made tiny and served as snacks, they are good as is, or you could serve them with stirfried veggies like bell peppers and onion and mushrooms on top..