1/2 medium red onion, peeled and diced

2 cloves garlic, minced

1/4 cup fresh chopped mint

Salt and freshly ground black pepper

1 slice fresh whole wheat bread

1 1/2 pounds ground lamb

1 egg white

4 Bluebonnet goat cheeses (or 4 1-ounce chunks goat cheese)

Heat 2 teaspoons of the olive oil in a small skillet over medium heat. Add the onion and saute for 5 minutes, stirring often, or until the onion is golden brown. Add the garlic and mint, season with salt and pepper, and set aside.

Put the slice of bread in a food processor fitted with a metal blade and pulse until you have fresh crumbs. Transfer to a medium bowl along with the lamb, egg white, and onion mixture. Season with more salt and pepper and stir until blended.

Divide the meat into 4 pieces. Wrap each portion of the ground lamb mixture around a Bluebonnet and form it into a patty, sealing in the goat cheese.

Heat the remaining 1 teaspoon of olive oil in a large nonstick skillet over medium-low heat. Add the lamb patties and cook for 5 minutes, turning occasionally. Cover the pan and cook for 5 more minutes, or until desired doneness.

Serve as is, or on onion buns with your favorite condiments.

Serves 4.