This is on my list for our next get-together.

RUMAKI-STYLE MINI CHEVRE-STUFFED LAMB MINIBURGERS

4 cups water
4 slices bacon
1 pound lean ground lamb
1/3 cup fresh, soft bread crumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces chevre (goat cheese)
16 toothpicks soaked in water for 30 minutes

Bring the water to a boil in a small pot. Add the bacon. Cook uncovered for 3 to 4 minutes and stir once or twice. Drain in a colander and cool until needed.

Place ground lamb, bread crumbs, egg, salt and pepper into a medium mixing bowl. Use a wooden spoon to stir ingredients until the mixture is smooth.

Divide mixture into 16 equal portions. Taking one portion at a time, roll the mixture into a ball in your hands. Then hold the ball in one hand and use the other hand and thumb to make a deep well in the ball.

Stuff 1 teaspoon of the chevre into the hole and carefully seal it so no cheese is visible. Squeeze the stuffed ball gently between your hands and shape it into a hamburger patty that’s about an inch in diameter. Repeat with the remaining meat and cheese.

Cut each slice of bacon in half lengthwise, and then again crosswise, so you end up with 16 strips that are about 1/2-inch wide and 4-inches long. Wrap the bacon around the edge of each miniburger and secure with a toothpick.

Chill for at least 30 minutes.

Preheat large skillet over medium heat and preheat oven to 350 degrees F.

Place burgers onto heated skillet. After 3 to 4 minutes, when the bottom is browned, turn over.

After 2 minutes, place into preheated oven until the bacon is crisp, about 12 to 15 minutes.

Makes 16 miniburgers, or 8 servings