Stuffed Lamb Burgers with Apricots and Goat Cheese

Updated at: Thu, 17 Aug 2023 04:04:06 GMT

Step 1

To prepare the apricot filling, combine the first 5 in a medium-size mixing bowl with a pinch of fine gray sea salt. Thoroughly work together with a silicone spatula. Reserve.

Step 2

Preheat the grill for direct grilling over a hot fire, about 500°F.

Step 3

Divide the ground lamb into 12 equal parts weighing ¼ pound each. Form into balls, but try not to over-work the lamb. (This is important to achieving a desirable burger texture.) Working on a non-stick sheet pan, form the balls into thin patties that are 1 inch larger in diameter than the rolls. Place 2 tablespoons of apricot filling in the center of each of 6 patties. Spread to within ½ inch of the edge of each of these 6 patties (not any closer to the edge). Take a plain patty and place it on top of one of the patties with filling. Seal it well around the perimeter by pressing with your fingers, then reshape the edge to a more square profile all around (maintaining a finished patty diameter that is 1 inch larger than the rolls). Repeat for the remaining 5 burgers. Brush the burgers on both sides with olive oil and season liberally with fine gray sea salt. Reserve.

Step 4

Spread a thin layer of mayonnaise on the inside of the Challah rolls and season with fine gray sea salt. Toast lightly on the grill. Remove from the grill, brush a very small amount of olive oil on the outside top of each roll and sprinkle on a little flaky sea salt. Spread Dijon mustard on the inside of the bottom rolls. Reserve.

Step 5

Grill the burgers over the hot fire. Patience is key as you wait for the first side to cook, about 5 minutes (see notes that follow). Flip the burgers and continue cooking to an internal temperature of 160°F.

Step 6

Transfer the cooked burgers to the rolls and serve.

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