Thanks to our friends at the American Lamb Board for sponsoring this post! All opinions are my own.
This is a modern take on the classic juicy lucy burger! These burgers are made with lamb, stuffed with mozzarella, and topped with fig preserves and arugula. Add a toasted brioche bun and you’re in business!
These burgers couldn’t be easier to make! First, make sure you get some locally produced lamb meat – that way it’ll be the freshest possible, and you’ll be supporting local farmers at the same time!
The only other ingredients you’ll need are mozzarella cheese, arugula, fig preserves, salt, and a little garlic powder.
To make these burgers, all you need to do is divide the meat into two halves, and then divide those into two halves again. Flatten each piece out. Add 1/3 cup of cheese to two of the larger pieces. Place the other two patty pieces on top of the cheese-topped ones and and seal the whole thing up to make your stuffed burger!
Grill them or fry them up on the stovetop until they’re done to your liking.
Top these burgers with a big ‘ol dollop of fig preserves (SO good!) and a handful of fresh arugula. I love using the fig preserves here because it makes these burgers feel really fancy without you having to make any fancy sauces from scratch. Sometimes ya just need something quick!
Dig in and watch that melty cheese ooze out! SO. GOOD. Its not summer until you’ve had a really good burger – and this is that burger!
If you make this burger, snap a photo and share it on Instagram, tagging one (1) friend and @fanoflamb, and using the #Glamburger hashtag by August 31st for a chance to win a $1,000 gift certificate to glampinghub.com. Visit American Lamb’s website here for more details on these sweepstakes!
If you’re not sure where the lamb you’re purchasing is from, ask your butcher, or use this handy contact form on the American Lamb Board website, or check out your local food co-op grocery store.
Did you make this recipe? Snap a photo and leave a comment!
Juicy Lucy Lamb Burgers
- 1 lb ground lamb
- 1/2 tsp garlic powder
- 1/2 tsp salt
- pinch pepper
- 2/3 cup shredded mozzarella cheese
- fresh arugula
- fig preserves
- brioche buns
- Prep: Divide the meat in half, and then in half again. Flatten each piece out, and add 1/3 cup of cheese onto two of the four halves. Add the top half to each cheese-filled patty, and press the edges together to seal up your cheese-stuffed burger.
- Cook the Burgers: Cook the burgers over medium heat on the stovetop or on a grill, about 4-5 minutes on each side. Check the inside for desired doneness by using a meat thermometer - 145 degrees F is medium rare, 160 degrees F is medium, and 170 degrees F is well done.
- Serve + Store: Serve on toasted brioche buns with a big schmear of fig preserves and a handful of fresh arugula! Any leftovers can be stored in an airtight container in the fridge for a few days.
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