Burgers with Artichokes, Gorgonzola, and Tomatoes

Name: Burgers with Artichokes, Gorgonzola, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese.
2
Cover and refrigerate up to 3 hours.
3
Preheat broiler.
4
Mix meat, onion, seasoning blend, salt and pepper in large bowl.
5
Divide mixture into 6 portions; shape each into 3x5-inch rectangular patty (about same size as roll).
6
Broil cut sides of rolls until beginning to turn golden brown, about 1 minute; transfer roll bottoms to plates.
7
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).
8
Top each burger with artichoke mixture.
9
Broil until cheese begins to melt, about 1 minute.
10
Place 1 burger with topping on each roll bottom.
11
Place tomato slices, then fresh basil and roll tops on burgers.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Burgers with Artichokes, Gorgonzola, and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!