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

Methods:

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.