As this year's canning season draws near, I figured now would be a good time to start using up what's left of last year's preserves. It was, in essence, that objective that led us to create these extraordinary burgers. Rather than building from the ground (meat) up, and instead from the top(ping) down, starting with a rather unconventional topping incorporating the last jar of pickled cherries I had been hoarding since last summer. We chose lamb out of necessity (we had a package in the freezer that needed to be used), and seeing as we both are somewhat averse to the gamey flavor that often comes with lamb, we did our best to incorporate other strong flavors that might help to mask this. Hence the addition of gorgonzola, but feta or goat cheese would work just as well. And same with the lamb, I think beef or turkey would work equally as well with the unique flavors in this recipe. You know, if you're so inclined. I knew I wanted a pickled cherry "something" to top these burgers from

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