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For the burgers: Preheat your grill (or stove-top grill pan) to high.
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In a medium-sized bowl, add the salt and pepper to the ground beef and gently mix well.
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Dont squish the meat in your fists, but gently toss it around in the bowl.
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The less you handle the meat, the better.
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In a small bowl combine the goat cheese, lemon zest and garlic.
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Grab a large plate or platter to set the patties on.
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Score the meat while its in the bowl so the meat is divided evenly.
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Divide it into 4 or 5 sections, depending on how thick you want your burgers.
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Take out the amount for one burger and divide that in half.
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Make two very flat patties out of them.
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Place a large spoonful of the goat cheese mixture into the center of one of the patties.
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Top with the other patty and seal the edges the best you can.
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Set the patty on the platter.
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Repeat with remaining ground beef and goat cheese mixture.
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Grill burgers over high heat for 10-15 minutes total, flipping once, until theyre cooked all the way through.
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Meanwhile, make the dressing: Combine all of the dressing ingredients (except the cucumber and cilantro) in a food processor and process until smooth.
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You could whisk it, but I would recommend at least using a blender or a hand mixer to break up the goat cheese evenly.
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Stir in the cucumber and cilantro.
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When they are done put the burgers on a clean platter.
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Assemble the burgers on top of the buns with whatever toppings you like and drizzling the dressing over the meat.
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Note: This dressing is fantastic with steak thats coated in a cumin-coriander-cayenne spice rub.
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Just sayin.
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Burgers from Perrys Plate.
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Dressing adapted lightly from Food Network Magazine, June/July 2009.
