RECIPES: Recipe Details
Tuscan-style Marinated Artichoke Burgers with Roasted Garlic and Mozzarella di Bufala
It's a special time when a family of seven takes time to be creative in the kitchen and artichokes is probably our favorite vegetable. Even our kids, ages 5 to 12, all love them. The youngest isn't quite sold on the marinated variety just yet and our 12 year old is being groomed for grill-mastery - a future BBB contestant!
1 (10 ounce) jar Colavita marinated artichokes
1/4 cup Sutter Home Zinfandel
1/2 cup plus 4 tablespoons Acadia Natural –Roasted Garlic Tuscan Grill Marinade, divided
1/4 teaspoon salt
1 medium red onion
2 tablespoons and 1/3 cup mayonnaise, divided,
3 large balls of Italian Buffalo Mozzarella
2-1/2 pounds ground beef chuck (80/20% lean to fat)
1/4 cup plus 2 tablespoon Acadia/wine marinade mix (above)
1 tablespoon prepared roasted minced garlic
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon fresh rosemary, finely chopped
1 ½ teaspoon dried red pepper flakes
1 head Romaine lettuce
6 Kaiser rolls, split
Vegetable oil, for the grill.
Preheat the gas grill to medium-high. Empty the marinated artichoke hearts into a strainer and set aside. In another small bowl, combine ¼ cup Sutter Home Zinfandel, ½ cup Acadia grill marinade, and ¼ teaspoon salt; set aside. For stuffing, finely chop 2 tablespoons of red onion and medium-coarsely chop the artichokes, setting both in a small bowl. Fold in 2 tablespoon mayonnaise and 1 tablespoon marinade/wine mixture. Set aside. For topping, paper-towel dry 1 mozzarella ball, dice, and set into an empty small bowl. Add a little less than half of the artichoke mixture, folding together. Set aside. Combine ground beef with ¼ cup marinade/wine mixture, 1 tablespoon prepared roasted minced garlic , 2 teaspoons salt, 1 teaspoon crumbled dried oregano, 1 teaspoon finely chopped fresh rosemary, and 1 ½ teaspoons dried red pepper flakes. Combine well and divide meat into 6 equal size balls. Holding each, flatten and form a “well” in the centers. Add a rounded teaspoon of artichoke mixture (the one with no cheese in it), fold, seal and reshape with a slight indentation in the centers. Tear bun sized portions of lettuce leaves for underneath burgers, rinse, dry, and set aside. Rinse, dry, and shred more lettuce, about 1 ½ cups, and thinly slice red onion for about 12 rings. Paper-towel dry 2 mozzarella balls, split in half and slice about 1/8”thick. Fork-wisk together 2 tablespoons of the marinade/wine mixture with 1/3 cup mayonnaise for dressing, set aside. Cut open the buns, giving them a thick base (about 2/3 of bun at the bottom), and place cut side on the grill for a few seconds until lightly browned and set aside, loosely covered with foil. Brush the grill rack with oil. Place the burgers on the rack, brushing tops with marinade/wine mixture. Flip and baste about every 3 minutes for 9 minutes. Turn once more, baste lightly and add slices of Mozzarella to each, arranging with a hole in the center to help secure more topping later. Cover for 1 or 2 minutes minute allowing the cheese to begin melting. Remove burgers to a platter. Toss buns back on the grill for a couple of seconds on each side to warm, and remove. To assemble, put a thin layer of dressing on the bottom half of buns, then a layer of dry lettuce pieces, the burgers, two red onion rings, a rounded teaspoon of artichoke topping (the one with diced mozzarella), and a layer of shredded lettuce. Spread dressing on top bun more generously and top off your artichoke treat - ready to eat! Makes six generous burgers.
My first time entering your contest and want to say that I, and my whole family, really appreciate your involvement with breast cancer fund raising as I am a survivor of 4 years! My computer keeps giving me an error reading after submitting so please excuse me if this is a multiple entry - I have no idea if you have received the other two tries. Thanks for your time looking at my recipe!