Lamburger Mixed Grill

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 lamb kidneys
  • 6 small pork sausages
  • 1 medium onion, chopped
  • pounds lamb, ground
  • 2 tablespoons chopped parsley
  • teaspoons salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons melted butter
  • ¼ teaspoon dry mustard
  • ¼ teaspoon dried rosemary
  • Dash of cayenne pepper
  • ¼ teaspoon Worcestershire sauce
  • 3 large tomatoes, halved
  • 3 green-tipped bananas, halved lengthwise


    1. Trim the kidneys and split them into halves.

    2. Cook the sausages until almost done. Drain them and discard all but one tablespoon of the fat. Sauté the onion in the fat remaining in the pan until tender.

    3. In a bowl mix the onion with the lamb, parsley, one teaspoon of the salt and the pepper. Shape into six oval patties. Place patties and kidneys on a broiler rack.

    4. Mix together the butter, mustard, rosemary, cayenne, Worcestershire and remaining salt and brush over the meat. Broil for ten minutes on each side, brushing frequently with the butter mixture.

    5. Place the sausages, tomato halves and bananas on the broiler rack, brush with remaining butter sauce, and broil for five minutes longer, or until lightly browned and hot.