Similar to the meatloaf recipe, but with a little more pizazz.
This is for my pal YGFGF, hope you enjoy. (I promise pictures next time I make these.)
1 lb lean ground beef or turkey
1 lb Italian sausage
Fresh flat leaf parsley
2-3 or more cloves of chopped garlic
1/2 a medium onion, chopped fine
Oregano to taste
Salt & Pepper to taste
7-8 oz. fresh mozzarella cheese (you can use slices but why oh why when you can make fresh yourself? Wha? You’re not making your own? Tsk tsk tsk.
Easy to Make
Put the meat in a bowl, add the eggs, cheese, basil, parsley, garlic, onion, oregano, salt & pepper.
Mix well, use your hands. Don’t be afraid, you did wash your hands thoroughly before starting, right? Of course you did!
If the mixture seems wet, add more cheese or breadcrumbs or both. The texture should be moist, but not wet.
Once mixed, you want to form the mixture into patties. And by patties, I mean really fat ones, like 1/2 pound burgers. After all, we’re going to stuff these with mozzarella cheese.
Form the patties, setting each aside on a plate.
Once they are all done, take a patty and stick your thumb deep into the center of the patty to form a nice place for cheese. Put about an ounce or so of fresh mozzarella into the thumb hole, and seal the cheese in.
Again, set each patty aside when done. I will typically make these ahead of time and store in the fridge until about 30 minutes before grilling time.
Grill until they are done to your liking. I recommend cooking them a little more than you normally would.
Why? Why Dave, why?
Ok, here’s why. First, you want to make sure the cheese is melted. No explanation needed on why that is important, not to this crowd at least.
Second, there is something, primal about the texture of a crunchy, fire grilled, mozzarella burger. You bite into it and get to the cheese?
I’d love to hear what you think, give this a try. I think you’ll find it to be a crowd favorite.
d a v e