These were delicious!! And a different twist. Tommy loves lamb and saw this in the cream cheese cookbook so we had to try it.
What you need:
4 ounces cream cheese, softened
1 tbsp chopped fresh chives (I used dried)
1 tbsp chopped fresh parsley (I used dried)
1.5 pounds ground lamb
1 tbsp worchestershire sauce
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 bunch watercress, thick stems removed, separateed into equal portions (I skipped this)
4 onion sandwich rolls, split, toasted
What you need to do:
Mix cream cheese and herbs until well belnded. Roll into 4 balls; flatten each into disk on sheet of wax paper. Refrigerate 15 minutes or until firm. Combine meat, Worchestershire, S&P. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges to seal together. Heat oil in a large skillet on medium heat. Add patties; cook 5-6 minutes each side. ***We actually just grilled them outside.*** Servie in rolls with watercress.
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