← Back to Search Results
grilling
Lamburgers with Smoked Mozzarella

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Broil these, grill them, or pan-grill them. Any way you cook them, the outside will become crisp, the mozzarella will melt, and the inside will stay pink. A good way to wean kids from McDonald’s.

Yield: Makes 4 servings
Cooking time: 30 Minutes, Plus Time To Preheat The Grill

Ingredients

  • Coarse salt (optional)
  • ¼ pound smoked mozzarella
  • 1 pound ground lamb, or a little more
  • Salt and freshly ground black pepper to taste

Directions

 

1. Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be moderately hot. Or heat a large skillet over medium-high heat for 3 or 4 minutes before you start cooking, then sprinkle it with coarse salt.

2. Cut the cheese into 4 pieces and form the meat into patties around each one; season with salt and pepper.

3. Grill, broil, or pan-grill, 2 to 4 inches from the heat source, for about 3 or 4 minutes per side, or until the outside feels very firm. If you like your meat on the well-done side, move the burgers to a lower heat and cook an additional minute or two longer per side.


© 1998 Mark Bittman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include optional coarse salt.

405kcal (20%)
161mg (16%)
0mg (0%)
51mcg RAE (2%)
273mg
29mg
25g
0g
0g
1g
105mg (35%)
535mg (22%)
15g (76%)
33g (51%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
mexican-everyday Mexican Everyday
by Rick Bayless
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
big-fat-cookies Big Fat Cookies
by Elinor Klivans
new-american-table New American Table
by Marcus Samuelsson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
food-to-live-by Food to Live By
by Myra Goodman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?