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Half Moon Bay Grilled Artichoke Burgers

The flavor combination of artichokes, garlic, basil and lemon is so fresh and crisp, when enjoyed with a light Sutter Home Sauvignon Blanc, that it reminds me of the beautiful coastal artichoke growing area of Half Moon Bay. As a fifth generation native Californian from the San Francisco Bay Area we ate artichokes with butter and lemon a lot, along with the tangy Parisian sourdough bread. So I combined all of those flavors to make these fresh delicious burgers.

Ingredients 

ARTICHOKE DRESSING
4 fresh artichokes
2 cloves fresh garlic, minced
1 teaspoon Colvita Olive Oil,
1/4 cup Colvita Olive Oil
8 oz. Chevre Goat Cheese
2 tbs. fresh lemon juice
2 tsp. freshly grated lemon rind
1 tsp. dried marjoram
1/4 teaspoon freshly ground pepper
3 plum tomatoes, seeded and chopped into 1/4 inch chunks PATTIES
2 pounds ground chuck
1/4 cup Colvita olive oil
3 cloves garlic chopped
1 cup packed fresh basil leaf, chopped
1 egg, beaten
1/2 teaspoon freshly ground black pepper
2 tsp salt vegetable oil, for brushing on the grill rack
12 slices sourdough bread cut into 3/4 inch thick slices from 1 pound round loaf
4 cups arrugula washed and stemmed and sliced into 1 inch strips
2 tablespons butter, melted

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Wash and cut artichokes in half between stem and crown with cleaver. Discard top half, cut bottom half into quarters by cutting through artichoke heart in X shape. Brush with vegetable oil and place on grill over medium heat. Take minced garlic and place on 6 inch square sheet of heavy aluminium foil with one teaspoon olive oil, fold all sides up one inch. Place artichokes on grill over medium heat, and aluminium foil square of garlic off to the side over slightly lower heat. Put on lid to cook, removing and checking and turning artichokes 4 times to expose all sides to heat. Also giving the garlic a small stir twice. Remove when artichoke gives easily to knife point when pierced. Remove garlic. Set both aside to cool. If grill slats are too widely spaced for artichokes use a Barbeques Galore vegetable cooking tray to cook using the same technique stated above. Mix olive oil, chevre, lemon juice, grated lemon rind, marjoram and pepper in medium bowl. Using fork, mash and stir until well blended. Set aside. In large mixing bowl, combine ground chuck, olive oil, garlic, basil, egg, black pepper and salt. Handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the patties into squares slightly wider then the sourdough slices, thicker at the edgesthen middle (they will shrink to be just right.) Take grilled artichoke hearts, scrape out choke and cut off any still stiff leaves, chop into large 1/2 chunks. Gently stir artichokes, cooked garlic, and chopped plum tomatoes into chevre blend, just until blended. Set aside. Rebrush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until done to preferrnce, 3 to 5 minutes on each side for medium. Remove from heat and let rest while grilling the bread. Brush both sides with butter and place on the outer edge of the rack until toasted lightly, turn and toast other cut side. To assemble burgers, on bottom slice of bread pile 1/2 cup arrugula, place one patty, pile 1/6th (aproximately 1/3 cup)of artichoke dressing . Add the tops and serve with a chilled Sutter Home Sauvignon Blanc. Makes six burgers.

Comments 

To really enjoy while you are eating your beautifully burger and sipping your cool, crisp wine imagine you are one of those lucky cows that gets to graze in the fields that over look the Pacific in Half Moon Bay.