Bored with basic burgers? Give our Herbed Cream Cheese-Stuffed Lamb Burgers a try. Filled with cream cheese, chopped chives and fresh parsley, these lamb burgers are anything but ordinary.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp. each chopped fresh chives and parsley
1 lb. (450 g) lean ground lamb
1 Tbsp. Lea & Perrins Worcestershire Sauce
1/2 tsp. pepper
1 Tbsp. oil
4 onion sandwich buns, split, toasted
1 cup watercress, thick stems removed
Add To Shopping List
How do I make it ?
Mix cream cheese and herbs until well blended. Roll into 4 balls; flatten each into disk on sheet of waxed paper. Refrigerate 15 min. or until firm.
Combine meat, Worcestershire sauce and pepper; shape into 8 thin patties. Top 4 patties with cream cheese disks; cover with remaining patties. Press edges together to seal.
Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F). Serve in buns topped with watercress.
Kraft Kitchen Tips!
Top cooked patties with slivered red onions or thin plum tomato slices in addition to the watercress.
How to Seal the Meat Patties Together
Use the tines of a fork to seal the edges of the patties.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 12 g
Cholesterol 110 mg
Sodium 430 mg
Carbohydrate 44 g
Fibre 2 g
Sugars 5 g
Protein 28 g
Makes 4 servings, 1 sandwich (290 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.