Inside-Out Lamb Cheeseburgers

By Mark Bittman

Inside-Out Lamb Cheeseburgers
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(193)
Notes
Read community notes

Grind the lamb for these smoked mozzarella-stuffed patties yourself and you'll be rewarded with burgers that are full of flavor. "Grinding" may sound intimidating, but it's easy and quick to do it at home with a food processor. Then be sure to handle the meat gently. Make the patties with a light hand, and resist the urge to press on them with a spatula as they cook.

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Ingredients

Yield:4 servings
  • 1½ to 2pounds boneless lamb shoulder, cut into 1- to 2-inch chunks
  • Salt and pepper to taste
  • About ¼ pound smoked mozzarella, in 4 pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

610 calories; 49 grams fat; 22 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 529 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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. Step 4

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

Ratings

4 out of 5
193 user ratings
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Cooking Notes

Gladys

We do lamburgers (yours or any) and serve in warmed pita bread with onions and peppers and plain yogurt with chopped mint and onions in it.

Jeanie Cass

I make these using chunks of room-temperature feta (family preference) instead of mozzarella. Very tasty!

Jan

Tried this with gorgonzola - amazing!

Kerry

Started with store-ground lamb, used feta cheese and served in fresh-made pita with tzatziki. Delicious.

Gina

I use a thumb full of goat cheese. We also season with herbs from the garden when fresh - minced rosemary, parsley & garlic. YUMM!

MM

The smoked mozzarella was wonderful. Served in a pita with bbq eggplant, tabbouleh, yogurt sauce, and dill pickles. Delicious.

Tom H

Great - but to be a bit more adventurous, stuff seasoned meat into a pocket pita, brush with a bit of oil and place on a medium grill for about 4-5 minutes per side. Your guests will be impressed! Meat will be cooked and pita won't burn - promise.

PAK

6/8/20 very tasty despite no smoked mozzarella, just plain but with Italian herbs sprinkled inside and fresh basil on top. Try room temp cheese. Try feta (room temp) and oregano with side of creamy cucumbers, tzatziki or just yogurt with chopped cucumber. Gorgonzola Combine with peachy lamburger as one suggested.

Ellen

This is one of the best burgers we've ever eaten! I made as directed, with addition of a bit of cumin and oregano. Per another reviewer, I dressed burgers with caramelized onions and peppers, and a sauce of yogurt with chopped mint, onion and garlic. Awesome combination!

Gleaner

Didn't grind my own lamb, used feta, and topped with grilled peppers and onions served with NYT grilled romaine and corn on the cob

LS Gourmet

Have made this with feta instead and recommend that you not salt the meet as the feta is salty enough. Like others said, serve in a warm pita, add fresh tzatzki sauce or yogurt mixed with tahini and enjoy.

gale force

I used ground lamb and loved these burgers! The smoked mozzarella added a nice flavor to the lamb!

Elle

We do this with a slab of feta inside and appropriate spices added to the lamb. Yum.

Annie

Interesting way to do lamb; it was tasty and well liked by the family. Will make again

Lawrence Myles

I cut goat cream cheese into rondelles, freeze em, and build my patties around the cheese puck. They're done when the cheese starts oozing.

Kerry

Started with store-ground lamb, used feta cheese and served in fresh-made pita with tzatziki. Delicious.

Gina

I use a thumb full of goat cheese. We also season with herbs from the garden when fresh - minced rosemary, parsley & garlic. YUMM!

Jennlynn

Harvarti. Cheese and yogurt is amazing with it.

David Bonfiglio

I make these quite frequently, but I use Blue Cheese. Use a good one that not to strong or creamy.

Next time I'll use the smoked Mozz.

Alana

I merged this recipe with the Lucky Peach Lamburger recipe (http://cooking.nytimes.com/recipes/1017683-lucky-peach-lamb-burgers). It tasted like spicy, cheesy success! I second Galdys' note to serve on pita with yogurt and herbs to counter the richness of the burger.

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