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Tuscan-style Marinated Artichoke Burgers with Roasted Garlic and Mozzarella di Bufala

Inspired by my, and my family's, love for artichokes, including my husband and our five young children ages 5 to 13. I like spontanous, creative cooking, and found a way to enjoy them (artichokes and children) along with one of my favorite marinade sauces. I tried to stuff and top as much of the artichokes as possible and enjoyed learning more about Italian Buffalo Mozzarella as I looked for just the right cheese. Thank you for the opportunity to place my first contest recipe ever and also for your support in breast cancer research, of which I am a survivor!

Ingredients 

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
Burgers:
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.

Instructions 

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,1/2 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 (corn kernel size), set into an empty small bowl and 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 “wellâ€Â 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 slice red onion for 6 medium size rings. Paper-towel dry 2 mozzarella balls, split in half and slice about 1/8â€Â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, 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, a single red onion ring, a rounded teaspoon of artichoke topping (the one with mozzarella), and a layer of shredded lettuce. Spread dressing on top bun more generously and top off the burgers.

Comments 

This is an artichoke lovers burger with lots of Italian flavor, inspired by an artichoke loving family of seven. Enjoy!