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mediterranean burgers with artichoke-basil aioli

I make these burgers with a combination of ground lamb and ground beef, but feel free to use all beef if you prefer. The burgers are seasoned with fresh garlic, basil and artichoke hearts. They’re topped with a garlicky mayonnaise filled with chunks of artichokes and fresh basil that’s so good you’ll find yourself wanting to eat it plain. When I served these burgers I didn’t have any buns so I improvised with grilled artisan bread and decided that I like this option better.

 

 

 

 

Burgers:
1 lb. ground lamb (or ground beef)
8 oz. ground beef (85% lean)
1/4 cup chopped canned artichoke hearts, patted dry
1/4 cup chopped fresh basil
2 large garlic cloves, minced
1 tablespoon chopped shallots
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
8 slices artisan bread

Aioli:
1/4 cup mayonnaise
1/4 cup chopped canned artichoke hearts, patted dry
1/4 cup chopped fresh basil
1 medium garlic clove, minced

Heat grill. Combine all of the burger ingredients except bread in a large bowl until blended. Form into 4 (4 to 5-inch patties). Lightly coat bread with olive oil cooking spray or lightly brush with extra-virgin olive oil. Stir together all of the aioli ingredients until combined.

Grill the burgers over medium heat or coals 8 to 10 minutes or until cooked through, turning once or twice. Grill the bread 2 to 3 minutes or until lightly browned, turning once. Top burgers with aioli and serve in toasted bread.

4 servings