Artichoke-Garlic Burgers with Rosemary and Sweet Vidalia Onion
2 pounds fresh ground chuck (80/20% lean to fat)
3 teaspoons fresh rosemary, finely chopped and divided
3 garlic cloves, chopped and divided
1-1/2 teaspoons kosher salt, divided
1-1/2 teaspoons Original Spike Seasoning, divided (provides additional salt)
1/2 teaspoon freshly ground black pepper, divided
3 large Vidalia sweet onion, divided
1 (6 ounce) jar marinated artichoke hearts, divided, dressing reserved
1/4 cup Sutter Home Cabernet Sauvignon
1 beef bouillon cube or 1 pkg. bouillon powder
1/8 teaspoon dark brown sugar
1 tablespoon butter
8 oz. imported smoked Gouda (Kings Choice preferred), divided
1/4 cup Hellmann’s or Best Foods mayonnaise
2 tablespoons red wine vinegar
1 head iceberg lettuce
3 tablespoons vegetable oil, for brushing on grill rack
6 large plain Kaiser rolls, split
Preheat the gas grill to high.
Immerse onions into iced water an hour ahead of time. Finely chop rosemary and garlic cloves and set aside. Cut onions into 6 1/4-inch thick, keeping rings intact,and set aside. Chop 1/4 cup onions for artichoke salad/sauce. Grate 1/4 of an onion for the beef.
Empty the marinated artichoke hearts into a strainer over a bowl, reserving the marinade. Chop the cheese to make about 1/2 cup and set aside. Coarsely chop artichoke hearts, add to cheese and set both aside.
Place 2 tablespoons marinade from artichokes to a grill-safe skillet, add 1/4 cup chopped onion, stirring, until soft, 1/2 teaspoon chopped rosemary and 1/2 teaspoon garlic; cook stirring for 30 seconds. Add wine and boil for 2 minutes. Add 1/4 cup water, beef bouillon and brown sugar and simmer 3 minutes. Turn grill down to med-high, remove pan from grill and immediately whisk in butter, continue whisking for about 30 seconds. Stir in 1/2 teaspoon rosemary and chopped garlic. Set aside to cool.
In a bowl, combine beef with the grated onion, 2 teaspoons rosemary, 2 chopped garlic cloves, 1 teaspoon salt, 1 teaspoon Spike, and 1/4 teaspoon pepper. Mix well and divide into 6 equal portions. Form each portion into a burger thicker at edges than center. Set aside.
Cut rolls, heavier on the bottom half and set aside. Brush onion slices lightly with reserved artichoke dressing and sprinkle with kosher salt and freshly ground pepper.
Mix mayonnaise with 1/2 teaspoon Spike, 1/8 teaspoon freshly ground pepper, and 2 tablespoons red wine vinegar. Set aside away from heat or in cooler.
Brush the grill rack with oil. Place the burgers on the grill and cook 4 minutes. Turn patties, brush cooked side of patties lightly with reserved artichoke dressing. After 2 minutes place foil down and place onion slices on it, turn grill down to medium. Brush burgers lightly again. Cover grill for 2 minutes. Open and carefully add a teaspoon of artichoke salad to the top of each onion slice. Cover grill again for 1 minute. Remove patties to platter and brush with artichoke dressing. Leave onions on the grill until tender. Add rolls, cut side down, and turn the grill off, wait one minute or until perfectly toasted.
To assemble, spread mayo lightly on both halves of buns. Starting with the bottom half, place a lettuce leaf, a heaping spoon of artichoke salad, the burger, an onion slice, more lettuce, and then the top. Cut in half and serve.