INSIDE-OUT LAMB CHEESEBURGERS

Inside-Out Lamb Cheeseburgers image

You want the equivalent of chopped meat, not a meat purée. The finer you grind the meat, the more likely you are to pack it together too tightly, which will make the burger tough. Handle the meat gently. Make the patties with a light hand, and don't press on them with a spatula, like a hurried short-order cook.

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 1/2 to 2 pounds boneless lamb shoulder, in chunks
Salt and pepper to taste
About 1/4 pound smoked mozzarella, in 4 pieces

Steps:

Start a charcoal or wood fire or preheat a gas grill. Or, on a stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
Put meat and some salt and pepper in a food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Taste and adjust seasoning. (If desired, cook a teaspoon of meat in a pan before tasting.) Divide meat into 4 sections and shape each one around a piece of cheese, enclosing it fully.
Cook over moderately hot fire: you will be able to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 4 minutes a side for medium-rare, and until cheese begins to melt. (Timing on stove top is the same.)
Serve on buns, toast or hard rolls, garnished as you like.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 49 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 529 milligrams, Sugar 0 grams