Mama Mia Mozzarella Stuffed Burgers with Roasted Garlic Artichoke Spread

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Roasted Garlic Artichoke Spread
1 bulb of garlic
1 tablespoon extra virgin olive oil
1/8 teaspoon salt plus
1 teaspoon salt
1/8 teaspoon fresh ground black pepper plus 1/2 teaspoon fresh ground black pepper
1 cup of Italian artichokes, packed in oil-reserve oil for Ciabatta rolls.
1/4 cup Italian flat leaf parsley, chopped
1/2 cup creme fraiche
3 pounds ground chuck
2 tablespoons fennel seeds
2 tablespoons Worcestershire sauce
1 egg, beaten
3 teaspoons salt
3 teaspoons fresh ground pepper
2 tablespoons fresh basil, chopped
6 ounces fresh mozzarella, cut into 1 ounce slices, then cut into 3 strips
Vegetable oil for grilling surface
6 Ciabatta rolls, split
3 cups fresh spinach leaves, washed, dried and torn
2 Roma tomatoes, washed and cut into 3 slices each



Prepare gas grill to medium high heat, if using charcoal prepare medium hot coals. Cut off top of garlic bulb, drizzle with olive oil, and sprinkle with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper. Wrap in aluminum foil and place on grill for approximately 35 minutes, then remove from grill. While garlic is grilling, prepare artichoke spread. Combine 1 teaspoon of salt, 1/2 teaspoon of black pepper, artichokes, and parsley in food processor. Pulse until well mixed. Stir in creme fraiche. Cover and place in refrigerator. When garlic is finished grilling, unwrap from foil and discard outer layer of garlic bulb. Squeeze cloves out of bulb and mash into a paste, then divide paste mixture in two. Reserve half for patties, and stir in second half of garlic paste into artichoke mixture, cover and refrigerate. Patties: Place second half of garlic paste in large mixing bowl with ground chuck, fennel seeds, Worcestershire sauce, egg, salt, black pepper,and basil. Combine by hand until well mixed, handling as little as possible to avoid compacting meat. Divide mixture into 12 portions and shape into 12 even patties. Place three strips of fresh mozzarella on six of the patties and top with another patty, sealing edges to avoid any cheese escape. Clean grill with wire brush, then brush grilling surface with vegetable oil. Place patties on grill surface, cook for 3-4 minutes, then flip patties carefully and cook for approximately 5 minutes, or until medium. Brush split side of Ciabatta rolls with reserved artichoke oil and grill rolls oiled side down. Grill and toasted and golden. Spread a generous amount of artichoke spread on split side of top of roll. Place patty on split side of bottom half of roll, top with 1/2 cup of spinach and one slice of tomato. Add top of roll and serve. Makes six burgers.