Chevre Stuffed Lamb Burgers with Raspberry Sauce

• 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

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).

salt, chevre, mint, white wine vinegar, raspberry vinegar, lemon juice, sugar, salt

Taken from online-cookbook.com/goto/cook/rpage/001159 (may not work)