These burgers are awesome! Sam and I inhaled them. At first we looked at them suspiciously, as they looked sort of like something for a ladies’ luncheon, but not so. It is a great lamb burger with melted cheese and a little hint of something sweet. And if you have a good fresh tomato on top — it is killer. Everyone who has tried these loves them. Mary Susan developed the recipe from one originally published in Bon Appetit.
1 6-ounce jar of artichoke hearts — drained and chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
6 ounces of Gorgonzola cheese, crumbled (about 1 1/2 cups)
2 pounds ground lamb
1 cup finely chopped onion
2 tablespoons dried Italian seasoning blend
1 teaspoon salt
1/2 teaspoon black pepper
6 multi-grain or whole wheat french rolls (each about 3×6 inches), split horizontally
Tomato slices
6 tablespoons chopped fresh basil
Mix artichokes and sun-dried tomatoes in a small bowl; stir in Gorgonzola cheese. Cover and refrigerate up to 3 hours.
Preheat broiler. Mix meat, onion, Italian seasoning blend, salt and pepper in a large bowl. Divide mixture into six portions. Patties can be made rectangular to match the roll or round.

Broil cut sides of rolls until they are beginning to turn golden brown and then put them on plates. Broil lamb patties to medium or medium rare (about 4 minutes per side). Top each burger with the artichoke mixture and continue to broil until the cheese begins to melt, about 1 minute. Place one burger with topping on each roll bottom. Place tomato slices, then fresh basil and roll tops on burgers.