Minty Mediterreanean Lamb Burgers with Tangy Chevre

Ingredients

Goat Cheese Spread
1 1/2 cups goat cheese softene
d 2 tablespoons tarragon, chopped
2 tablespoons Italian flat leaf parsley, chopped
2 tablespoons fresh chives, chopped
2 cloves fresh garlic, minced
zest of one lemon
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Cucumber Salad:
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 cucumber, peeled and cut into matchsticks pieces
3 cups bagged broccoli coleslaw
Patties:
3 lbs. ground lamb
3 teaspoons salt
3 teaspoons fresh ground pepper
2 tablespoons fresh mint, chopped
1 egg, beaten
vegetable oil for brushing grilling surface
6 Kaiser rolls, split
3 tablespoons extra virgin olive oil for brushing rolls

Instructions

To prepare goat cheese spread combine goat cheese, tarragon, parsley, chives, garlic, lemon zest, salt, and pepper in food processor. Pulse until blended. Cover and refrigerate. To prepare cucumber salad combine vinegar and olive oil, whisk until blended. Combine cucumbers and broccoli coleslaw and drizzle with vinegar and oil mixture. Cover and refrigerate. To prepare patties, combine lamb, salt, pepper, mint,and egg. Combine ingredients by hand, handling the mixture as little as possible to avoid compaction. Divide lamb into 6 portions and form into patties. Clean hot grill with wire brush, then brush grill surface with vegetable oil. Place patties on grill, grill for approximately 3-4 minutes, then turn patties and grill for another 5 minutes or until done. Brush each split side of roll with olive oil and place oiled side down on grill. Grill until toasted and golden. Spread a generous amount of goat cheese spread on each split side of rolls. Top split side of bottom half of roll with lamb patty and 1/2 cup of cucumber salad. Add top of roll and serve. Makes 6 burgers.