Inside-Out Lamb Cheeseburgers

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.

Ingredients

• 1 ½ to 2 pounds boneless lamb shoulder, in chunks
• Salt and pepper to taste
• About 1/4 pound smoked mozzarella, in 4 pieces

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    610 calories; 48 grams fat; 22 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 165 milligrams cholesterol; 299 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.)
4. Serve on buns, toast or hard rolls, garnished as you like.

20 minutes