Finely chop 1 red onion.
Place the lamb mince, chopped red onion, garlic, parsley, cumin and pears into a food processor and pulse until mixture is combined.
Form 8 patties with the mixture, place onto a baking dish, cover and refrigerate for 30 minutes.
Heat 15ml of the vegetable oil in a non stick pan, fry the patties for 3 minutes on each side, or until cooked through.
To make the red onion marmalade, heat the remaining oil in a non stick pan.
Slice and fry the remaining onions in the oil for 2 minutes over a medium heat.
Add the sugar and balsamic vinegar to the onions, cover and allow to cook for 8 minutes, stirring occasionally.
Remove the lid and fry over a high heat until it forms a marmalade.
Place the rocket leaves and cooked patties onto the bottom half of the burger buns. Top the patties with the red onion marmalade and goats cheese and close the burger.
Reprinted with permission of Tru-Cape.