There’s more than one way to make a cheeseburger, and this is one of our favorites—tucking the cheese inside the patty ensures a juicy, well-seasoned burger. A mixture of feta and fresh mint (left over from Melon with Basil-Lime Granita) gives these lamb burgers a Mediterranean spin. Pass on the ketchup, mustard, and buns and serve them inside grilled pita or on top of orzo with a dollop of cool Greek yogurt.
2garlic cloves
1/2cuppacked mint leaves, finely chopped
1/2cupcrumbled feta (2 oz)
1 1/4lbground lamb
accompaniments:
pita bread or orzo; sliced tomatoes; plain yogurt
Prepare a gas grill for direct-heat cooking over medium heat; see “Grilling Procedure.”
Mince and mash garlic to a paste with a pinch of salt, then gently stir together with mint, feta, and 1/2 tsp pepper.
Divide lamb into 4 equal portions. Holding 1 portion in palm of your hand, make an indentation in center and stuff with one fourth of filling. Pinch closed, then form into a 1-inch-thick patty (about 4 inches in diameter). Repeat with remaining lamb and filling.
Season burgers with 1/4 tsp each of salt and pepper (total). Oil grill rack, then grill burgers, turning once, 8 to 10 minutes total for medium-rare.
Cooks’ notes:
Burgers can be formed 1 day ahead and chilled.
Burgers can be grilled in an oiled hot 2-burner grill pan over medium heat, turning once, 12 to 14 minutes total.
