Diner Cheeseburgerwith Creamy Artichoke Relish
- 1 ½ pounds fresh ground chuck (80% lean) formed into 4 patties
- Fresh-ground black pepper
- Cheddar cheese, sliced
- 4 large burger buns
- Your favorite condiments: ketchup, mayonnaise, mustard, slices of heirloom tomatoes, Iceberg lettuce
- 1 jar Cynara artichoke florets, halved through the stem
- 1 onion, minced
- ¼ cup extra virgin olive oil
- 4 T Worcestershire sauce
- 2 cups cream
Saute onions in olive oil with a pinch of salt for about 8-10 minutes, until sweet and translucent. Add the halved florets and sauté for two minutes, or until fragrant. Add cream and Worcestershire, salt and pepper. Cook over medium heat until reduced by 1/3, enough for the cream to adhere well to the back of a spoon.
Season the patties with salt and pepper and grill over medium heat for 2-3 minutes on each side for medium rare, depending upon thickness. After flipping, top with cheddar cheese. Allow the burger to rest on a plate for a few minutes while toasting the buns. Garnish with your choice of condiments and top the patty with your creamy artichoke relish.
Delicious accompanied by the zing of a baby leaf lettuce salad dressed with a squeeze of lemon, extra virgin olive oil and fresh-ground black pepper.
Chef John Husby
Chef John has travelled the globe in search of good food, and now he is opening up a new frontier for artichoke hearts of all kinds. He’ll reinvent classic dishes and create new favorites. Get ready to be inspired for creative experiments of your own.
Serve with a mixed green salad dressed with your favorite extra virgin olive oil and a squeeze of lemon, to complement the flavors of the burger.