Burgers with Artichokes, Gorgonzola, and Tomatoes

• 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.

hearts, purchased sundried, gorgonzola cheese, ground pork, onion, italian seasoning blend, salt, ground black pepper, rolls, tomato slices, fresh basil

Taken from www.epicurious.com/recipes/food/views/burgers-with-artichokes-gorgonzola-and-tomatoes-104491 (may not work)