Chevre-Stuffed Lamb Burgers with Raspberry-Mint Sauce

A quick meal with great flavor! In my book's index, @peckish_sister marked this recipe with a star - that must have been around 1988.

This is a simple recipe - ground lamb is seasoned with salt and pepper, and a patty is formed around a disc of goat cheese. You then broil (or grill) the burger. I broiled, as these are somewhat delicate, and it worked well.

The goat cheese helps the meat to remain moist, and adds a nice flavor. At the end you spoon a bit of mint/raspberry vinegar/wine vinegar mixture over the top.

I used the mint mixture to also baste the burgers while broiling. Watch out that yours don't open and lose the cheese, as happened to one of mine.

I was able to prepare 3 of these burgers with 13 oz lamb. I didn't eat one (calories!), but did have a small taste. That taste, and the silence in the room as it was being consumed, gave it the 4 star rating.