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Bon Appétit

Burgers with Artichokes, Gorgonzola, and Tomatoes

By Kathleen Hulsy

3.8

(7)

These are equally good with either ground pork or ground lamb.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 6-ounce jar marinated artichoke hearts, drained, chopped
1/2 cup purchased sun-dried tomato pesto or 1/2 cup chopped drained oil-packed sun-dried tomatoes
6 ounces Gorgonzola cheese, crumbled (about 1 1/2 cups)
2 pounds ground pork or lamb
1 cup finely chopped onion
2 tablespoons dried Italian seasoning blend
1 teaspoon salt
1/2 teaspoon ground black pepper
6 French rolls (each about 3x6 inches), split horizontally
Tomato slices
6 tablespoons chopped fresh basil

Preparation

  1. Step 1

    Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese. Cover and refrigerate up to 3 hours.

    Step 2

    Preheat broiler. Mix meat, onion, seasoning blend, salt and pepper in large bowl. Divide mixture into 6 portions; shape each into 3x5-inch rectangular patty (about same size as roll).

    Step 3

    Broil cut sides of rolls until beginning to turn golden brown, about 1 minute; transfer roll bottoms to plates. Broil pork patties until cooked through, about 5 minutes per side (or broil lamb patties until cooked to medium doneness, about 4 minutes per side). Top each burger with artichoke mixture. Broil until cheese begins to melt, about 1 minute. Place 1 burger with topping on each roll bottom. Place tomato slices, then fresh basil and roll tops on burgers.

TagsBurgerAmericanGround PorkPorkMeatGorgonzolaBlue CheeseCheeseDairyArtichokeVegetableMainDinnerLunchNut FreeBroilBon Appétit
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