Burgers with Artichokes, Gorgonzola, and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These are equally good with either ground pork or ground lamb. 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 |
Directions:
1. Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese. Cover and refrigerate up to 3 hours.
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).
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.
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