Start by making the creamy artichoke relish by heating 2 tablespoons of extra virgin olive oil over medium heat in a medium skillet. Add the onion with a pinch of salt and cook until the onion is sweet and translucent, about 8-10 minutes. Once this time has passed, add the artichoke hearts cut in half by the stem so that the pieces do not break and fry them for two minutes. Add sour cream and Worcestershire sauce, salt and pepper, lower the heat and wait for the sauce to thicken to a consistency just thick enough to coat the back of a spoon.

Preheat the grill to medium heat. Meanwhile, prepare the hamburger medallions by dividing the minced meat into four units. Carefully shape the meat into the shape of a burger. Add salt and pepper to the burgers, don’t be bashful. If you use a griddle, grease it with a little extra virgin olive oil and add the hamburgers. Heat the patties on the grill for 2 to 3 minutes (depending on the thickness of the patties) and flip them. Once flipped, add the cheddar cheese slices on the sides that have already been cooked and cook the other sides for another 2-3 minutes or until desired doneness. Take the burgers off the grill and let them rest on a plate for a few minutes. Toast the hamburger buns and place the hamburgers. Garnish the burger to taste with ketchup, mayonnaise, mustard, tomatoes, pickles, iceberg lettuce and add the creamy artichoke relish on top. Pair with a simple green salad with extra virgin olive oil, lemon juice, salt and freshly ground black pepper.