This Month's Recipe
Goat Cheese Studded Lamb Burgers 
With Rosemary Balsamic Glaze

4 servings

ingredients

• 1 pound ground lamb
  4 ounces crumbled goat cheese
  ¼ teaspoon each salt and pepper
  2 tablespoons snipped rosemary, divided
  1 tablespoon Benissimo Pomegranate Balsamic Vinegar
  2 tablespoons olive oil
  ⅓ cup Benissimo Pomegranate Balsamic Vinegar
  1 packet Savory Creations Beef Broth, mixed with 1 cup
  hot water
  ¼ cup honey
  4 Lunds and Byerlys Home Baked French Dinner Rolls (optional)
  

directionsCombine lamb, cheese, salt, pepper, 1 tablespoons rosemary and 1 tablespoon balsamic vinegar in a large mixing bowl. Form into 4 burgers.

Heat a nonstick 12-inch skillet over medium high heat for 1 minute. Add oil, swirl to coat bottom of pan.  Add burgers, cook until an instant read meat thermometer registers 160 F. (about 5 minutes each side).  Remove patties to a platter; cover with foil to keep warm.

Turn heat to medium low; add ⅓ cup balsamic vinegar, scrape up any browned bits from bottom of pan. Reduce sauce for 1 minute.  Stir in remaining rosemary, beef broth and water mixture and honey. Simmer until sauce is thick and bubbly (about 5 minutes).