Inside-Out Lamb Cheeseburgers

• 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

1. Start a charcoal or wood fire or preheat a gas grill.
2. Or, on a stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
3. 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.
4. Taste and adjust seasoning.
5. (If desired, cook a teaspoon of meat in a pan before tasting.)
6. Divide meat into 4 sections and shape each one around a piece of cheese, enclosing it fully.
7. Cook over moderately hot fire: you will be able to hold your hand 3 or 4 inches over rack for a few seconds.
8. Grill burgers about 4 minutes a side for medium-rare, and until cheese begins to melt.
9. (Timing on stove top is the same.)
10. Serve on buns, toast or hard rolls, garnished as you like.

lamb shoulder, salt, mozzarella

Taken from cooking.nytimes.com/recipes/1017104 (may not work)