These are grilled lamb patties seasoned with garlic, onion, and oregano, stuffed with creamy goat cheese and topped with red wine–glazed mushrooms. The whole thing comes together in 30 minutes with one bowl and one pan. If you have ground lamb in the freezer and a log of goat cheese in the fridge, this is a genuinely good weeknight burger.
Ingredient notes
- Ground lamb: If your store only carries it in 1-pound packages, that’s fine — this recipe uses exactly 1 pound. No lamb available? A 50/50 mix of ground beef and ground pork gets you a similar richness, though the flavor is milder.
- Goat cheese: A fresh chèvre log works best here because it softens quickly over heat. Feta is a workable swap — crumble it on right after the flip so it has time to warm through. Cream cheese in a pinch, though it’s blander.
- Button mushrooms: Cremini mushrooms are a direct swap and have a slightly deeper flavor. Canned mushrooms (drained well) will work if that’s what you have — just reduce the sauté time to about 2 minutes.
- Red wine: Use whatever dry red you’d actually drink — even a small pour left in a bottle. No wine on hand? Substitute beef broth with a small splash of red wine vinegar (about half a teaspoon) to get some of that acidity back.
- Whole-wheat buns: Any standard hamburger bun works. A brioche bun will go soft quickly under the mushrooms, so toast it first.
What makes this version work
Two things matter here. First, the mushrooms need to fully absorb the wine before they go on the burger — if there’s still liquid pooling in the pan, the bun turns soggy fast. Keep the heat at medium and let the pan go nearly dry. Second, the goat cheese goes on the patty while it’s still on the grill or pan, not after. That 30-second window of residual heat is what softens it into a creamy layer rather than leaving you with a cold crumble sitting on top of a hot patty. Skip adding any binder like egg to the lamb mixture — it makes the patty dense and spongy instead of letting the lamb hold its own texture.
If something goes sideways
- Patties falling apart on the grill: Ground lamb is fattier than beef and can crumble if handled too much. Pack the patties firmly and refrigerate them for 15 minutes before cooking — cold fat holds the shape better.
- Goat cheese sliding off: Press it gently into the surface of the patty right after you apply it, and keep the lid closed for 30 seconds to help it adhere with steam.
- Mushrooms burning before the wine absorbs: The pan is too hot. Drop to medium-low and add a tablespoon of water to slow things down without losing the flavor.
- Burger tastes underseasoned: Lamb can mute salt. Taste a tiny pinch of the raw mixture before forming patties and adjust — it’s easier to fix now than after cooking.
- Patty not reaching safe temperature: Ground lamb should reach 160°F (71°C) internal. If the outside is browning too fast before the inside is done, move the patty to a cooler part of the grill or drop the heat and tent loosely with foil for a couple of minutes.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 3 days. Store the mushrooms separately — they reheat better that way and won’t make the patty soggy. To reheat, warm the patty in a covered skillet over medium-low heat for about 3 minutes per side, or until it hits 160°F (71°C) again at the center. The microwave works in a pinch but dries the lamb out quickly, so add a small splash of water and cover loosely. Raw formed patties (without the cheese) freeze well for up to 2 months — separate them with parchment and thaw overnight in the fridge before cooking.
Oozing Lamb and Goat Cheese Burgers
Ingredients
- 1 pound ground lamb
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 teaspoon olive oil
- 1 cup button mushrooms
- 2 tablespoons red wine
- 2 ounces goat cheese
- 4 small hamburger buns whole-wheat
Instructions
- Combine the meat, garlic powder, onion powder, salt, pepper, and oregano in a large bowl. Mix with your hands to combine but do not over mix. Form into two patties.
- Place on a pre-heated grill pan or outdoor grill and cook for 5 minutes on the first side; flip and cook an additional 3 to 5 minutes on the other side (depending on how you like your burger).
- While the burgers are cooking, cook the mushrooms in a saute pan over medium heat with olive oil. After they cook for 5 minutes, add salt, pepper to taste and the red wine. Cook the mushrooms until all of the wine is absorbed into them and lightly browned.
- Top the burgers with goat cheese, mushrooms and other toppings.
Nutrition
Your questions, answered
Can I cook these on a regular skillet instead of a grill pan?
Yes, a cast iron or stainless skillet works well. Use medium-high heat and make sure the pan is fully preheated before the patty goes in — this gives you a proper sear and helps the patty release cleanly instead of sticking.
How do I know when a lamb burger is done without a thermometer?
Get a thermometer — ground lamb needs to reach 160°F (71°C) and the visual cues are unreliable because the meat stays pink longer than beef. An instant-read thermometer costs under $15 and removes all the guesswork.
Can I mix the goat cheese into the patty instead of putting it on top?
You can, but most of it melts into the fat and you lose the creamy contrast. If you want cheese inside, press a small cube into the center of the patty and seal the meat around it so it stays molten rather than dispersed.
The recipe makes 4 servings but only mentions forming 2 patties — how does that work?
The recipe card lists 4 servings but the instructions say to form 2 patties from 1 pound of lamb, so each patty is a half-pound serving. If you want 4 smaller patties, divide the meat into quarters and reduce the cook time by about 2 minutes per side.
What other toppings work well here besides the mushrooms and goat cheese?
Thinly sliced red onion, a handful of arugula, or a smear of Dijon mustard all pair well with lamb without competing with the goat cheese. Avoid heavy sauces like BBQ — they’ll cover up the flavor you built into the patty.