RECIPES: Recipe Details

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Choke Burger

If you like artichokes and cheese, you'll love these. This started out from an artichoke dip recipe I remember having when I was a very young. A few modifications have been made (mainly adding more garlic) to give it a bit more kick. The artichoke flavor is generally mild compared to the beef, that's why the extra filling on top is great, add more if you want more artichoke taste.

Ingredients 

1. Artichoke hearts, chopped fine (2 - 14 oz. cans)
2. Mayonnaise (1 cup)
3. Garlic, chopped fine (2 cloves, 2 cloves)
4. Parmesan cheese (1 cup grated)
5. Garlic powder (2 tsp)
6. Ground chuck (80% lean) (2 lbs)
7. Salt (2 tsp, season)
8. Ground pepper (1 tsp, season)
9. Kaiser Buns, sliced (6)
10. Extra virgin olive oil Vegetable Oil for grill rack

Instructions 

Filling: 2 (14 oz.) cans artichoke hearts, chopped fine 1 cup mayonnaise 2 cloves garlic, chopped fine Parmesan cheese (1 cup grated) Garlic powder (2 tsp) Patties: 2 lbs ground chuck (80% lean) 2 tsp salt 1 tsp ground pepper 2 cloves garlic, chopped 6 Kaiser Buns, sliced extra virgin olive oil salt pepper Vegetable Oil for grill rack Directions: To make the filling combine the chopped artichoke hearts, mayonnaise, chopped garlic, grated parmesan, and garlic powder in bowl, mix completely. To make the patties mix the ground beef, salt, pepper, garlic, and 4 Tablespoons of artichoke filling in a large bowl. Do not over work; knead until everything is mixed throughout. Divide into twelve portions, roll each portion into a ball, press the balls flat into thin patties. On six of the patties each place one Tbsp of artichoke filling. Place the other 6 patties on top of each of the topped patties. Form the two patties into one large patty by molding in your hands and having thicker edges. Do this for all six patties. Turn on grill. Spread the remaining artichoke filling in the bottom of a grill safe dish and place on grill. Allow filling to heat while burgers are cooking, it should become hot and bubbly, remove from heat when done. Brush each open face of buns with extra virgin olive oil. Season with salt, pepper. Once grill is to temperature brush the grill rack with oil and place patties on grill. Cook 4-5 minutes and turn the patties, cooking an additional 4-5 minutes or until desired doneness. After patties have been flipped once place the buns cut side down on the grill until toasted. To assemble the burgers place a patty on the bottom bun topped with a large Tablespoon of hot artichoke filling, place bun on top and serve immediately. Enjoy! Makes 6 burgers. Brian

Comments 

The extra artichoke filling is great as a dip with crackers or bread!