Confit: Rinse and dry the bell pepper, dessed and cut into strips. Heat a sautée pan on high heat. Put some olive oil in the pan: once it is hot enough, add the bell pepper. Stir in the garlic, parsley, raisins, fish sauce, cover and cook on simmer for about 30 minutes until soft.
Heat another pan on medium heat. Mince the green onion and stir together egg and lamb. Season well and form four patties.
Put some olive oil in a pan and cook the patties, about 5 minutes on each side. Put on lower heat and wait for the liquid to absorb. Set aside
Cut the cheese into 8 slices and place on the patties. Cover to let it met.