Lamb and pear burger with red onion marmalade

MAKES FOUR TO EIGHT

3 red onions 500g lamb mince 1 garlic clove, finely chopped 60ml flat-leaf parsley, leaves only 10ml ground 3 pears (we like Abate Fetel or Forelle), peeled and cubed 45ml vegetable oil 15ml white sugar 30ml balsamic vinegar 100g soft goats' cheese 8 burger buns Rocket leaves, to garnish