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Inside-Out Lamb Cheeseburgers


The slightly gamy flavor of these lamb burgers is accentuated by the taste of smoked mozerella.
Yield: 4
Cook Time: 30 minutes
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
Directions
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 mediumrare, and until cheese begins to melt. (Timing on stove top is the same.)

Serve on buns, toast or hard rolls, garnished as you like.

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