- 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 3×6 inches), split horizontally
- Tomato slices
- 6 tablespoons chopped fresh basil
- 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 3×5-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.