burgers-with-artichokes-gorgonzola-and-tomatoes-104491.json

{
    "directions": [
        "Mix artichokes and pesto in small bowl; stir in Gorgonzola cheese. Cover and refrigerate up to 3 hours.",
        "Preheat broiler. Mix meat, onion, seasoning blend, salt and pepper in large bowl. Divide mixture into 6 portions; shape each into 3x5-inch rectangular patty (about same size as roll).",
        "Broil cut sides of rolls until beginning to turn golden brown, about 1 minute; transfer roll bottoms to plates. 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). Top each burger with artichoke mixture. Broil until cheese begins to melt, about 1 minute. Place 1 burger with topping on each roll bottom. Place tomato slices, then fresh basil and roll tops on burgers."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pork",
        "Tomato",
        "Broil",
        "Blue Cheese",
        "Ground Lamb",
        "Artichoke",
        "Winter",
        "Maine"
    ],
    "title": "Burgers with Artichokes, Gorgonzola, and Tomatoes",
    "url": "http://www.epicurious.com/recipes/food/views/burgers-with-artichokes-gorgonzola-and-tomatoes-104491"
}