Stuffed with goodness

Driven by a desire to grill as frequently as possible while the weather is nice, I've been experimenting with some new things.  Grilled eggplant, for one, brushed lightly with olive oil, garlic, salt, and pepper, has become a new favorite.  Another keeper are these stuffed lamb burgers, which I've made a few times now.  With a distinct Middle Eastern flavor, they go really well with that grilled eggplant and couscous salad on the side.

Stuffed Lamb Burgers

1. Combine in a bowl: about 1 1/4 lbs. ground lamb, 1 onion, finely diced, several cloves of garlic, minced, chopped cilantro, and generous amounts of cumin, salt, and black pepper.
2. Knead with hands until well mixed.
3. In a separate bowl, mix goat cheese with fresh mint and black pepper.
4. Form a patty in your hand.
5. Carve out an indentation in the patty, spooning in a dollop of the goat cheese mixture and then reforming the meat around it.  The cheese should be completely enclosed.
6. Grill patties until cooked through.
7. Serve using pita bread as buns, garnished with lettuce, tomato, and tzatziki sauce.