Chevre Stuffed Lamb Burgers with Raspberry Sauce

Ingredients

• 2 lbs (.9 kg). ground lean lamb
• salt and freshly ground black pepper to taste
• 8 oz (224 grm). soft mild chevre
• 1-1/2 cups (350 ml) fresh mint leaves
• 1/3 cup (80 ml) white wine vinegar
• 2 tbsp (30 ml). raspberry vinegar
• 1 tbsp (15 ml). fresh lemon juice
• 3 tbsp (45 ml) superfine sugar
• salt and freshly ground black pepper to taste

Instructions

1. Season the ground lamb to taste with salt and pepper and divide the meat into 8 equal parts.
2. Shape about 1 oz (28 grm).
3. of the chevre into a round nugget and mold 1 part of the lamb around the chevre, enclosing it completely; then shape it into a thick patty.
4. Repeat with the remaining lamb and chevre.
5. Make the mint sauce.
6. Broil or grill the lamb burgers to desired doneness.
7. Serve each burger with a few tbsp of the mint sauce.
8. Combine all ingredients together until sugar is dissolved.
9. (I like to make this 24 hours in advance and chill prior to use).