Lamb Berry Burgers

Yield: 6 burgers

Ingredients

Burgers:

• 2 pounds of ground lamb – can be removed from sausages
• 3 tablespoons of raspberry vinegar (45ml)
• 2 teaspoons of garlic powder (10ml)
• 2 teaspoons of onion powder (10ml)
• 1 teaspoon of salt (5ml)
• 1 teaspoon of black pepper (5ml)
• 3 chives, diced
• 8 ounces of mild goat’s cheese

Sauce:

• 1 ¼ cups fresh mint leaves, finely chopped (312ml)
• 7 tablespoons of raspberry vinegar (105ml)
• 1 tablespoon of fresh lemon juice (15ml)
• 3 tablespoons of sugar (45ml)
• Salt and pepper to taste

Directions

1. Combine the lamb, raspberry vinegar, garlic powder, onion powder, salt , pepper and chives together in a large bowl. Roll into balls in form into equal sized ½ inch thick patties. Place on a baking sheet lined in wax paper.
2. Place a thin wide disk of goat’s cheese at the centre of every other lamb burger patty. Cover each patty with cheese with a patty without and pinch the edges together to ensure that the cheese won’t melt out the sides when grilling.
3. Cover the burgers and place in the fridge to set up for at least 30 minutes.
4. Let the burgers rest inside for 15 minutes to come to room temperature before grilling time. Meanwhile, preheat the grill to medium high heat – 3 steamboats.
5. Prepare the berry sauce by combining all of the ingredients together in a bowl and mixing well.
6. Oil the grill. Drizzle the lamb burger patties with the berry sauce and place them on the grill. Cook with the lid up for approximately 8-10 minutes per side.