Yield: 6 servings
|2 pounds||Ground lamb or other ground meat|
|¼ cup||Grated Parmesan cheese|
|2 teaspoons||Dried oregano, crushed|
|1 teaspoon||Lemon juice|
|1 teaspoon||Teriyaki sauce|
|½ teaspoon||Garlic salt|
|¼ cup||Tomato paste|
|¼ cup||Shredded mozzarella cheese|
|4 ounces||Can chopped mushrooms, drained|
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Pat and Jeryl Hochstedler of Goshen, Indiana, fire up their grill, getting set to compete at the Elkhart County Fair. Mushrooms and cheese stuff their giant burger (8 inches in diameter), which serves six.
1. In a mixing bowl, combine ground meat, Parmesan cheese, oregano, lemon juice, teriyaki sauce and garlic salt.
2. Divide mixture in half. Shape each half into a ball, and pat onto waxed paper to form a flat burger that's 8 inches in diameter.
3. Spread tomato paste in the center of one circle of meat. Add mozzarella cheese and mushrooms. Top with second circle of meat. Seal edges.
4. Cook on the grill rack of an uncovered grill directly over medium coals for 30 to 35 minutes or till meat is medium to well done and no pink remains. Use a wide spatula to turn the burger once halfway through grilling time. Cut into wedges to serve.
Source: Midwest Living, August 1995