Mini Lamb Burgers

• 1/2 cup mayonnaise
• 1 tablespoon maple syrup
• 1-1/2 teaspoons prepared mustard
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground lamb
• 1 medium onion, halved and sliced
• 2 tablespoons olive oil, divided
• 2 teaspoons butter, divided
• 2 tablespoons balsamic vinegar
• 8 Hawaiian sweet rolls, halved
• Fresh arugula, optional

1. In a small bowl, combine the mayonnaise, maple syrup and mustard; set aside. In a large bowl, combine the cheese, salt and pepper. Crumble lamb over mixture and mix well. Shape into eight patties.
2. In a large skillet, saute onion in 1 tablespoon oil and 1 teaspoon butter until tender. Add vinegar; cook 1 minute longer. Remove from the pan and keep warm.
3. In the same skillet, cook patties in remaining oil and butter over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160u0b0 and juices run clear.
4. Spread mayonnaise mixture over roll bottoms; top each with a burger and onion mixture and if desired, arugula. Replace roll tops.

mayonnaise, maple syrup, mustard, gorgonzola cheese, salt, pepper, ground lamb, onion, olive oil, butter, balsamic vinegar, sweet rolls, fresh arugula

Taken from www.tasteofhome.com/recipes/mini-lamb-burgers/ (may not work)