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Spicy Sausage Burgers with Artichoke and Sun Dried Tomato Relish

This burger is inspired by one of my favorite pasta recipes. When I make the pasta, I find myself wanting to double or even triple the amount of meat. Rather than serve guests pasta with unusually large portions of meat, I started making burgers. The strange looks have stopped, and the burgers are really quite tasty.


Artichoke and Sun Dried Tomato Relish:
1 tablespoon of oil reserved from oil-packed sun dried tomatoes
1 ounce of Italian hot sausage, casing removed
2 8-ounce packages frozen artichoke hearts, thawed and chopped
2 large garlic cloves, chopped
1/2 cup chicken broth
1/4 cup dry white wine
1/4 cup drained, oil-packed sun dried tomatoes, sliced
1/2 cup shredded Parmigiano Reggiano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound Italian hot sausages, casings removed
Vegetable oil for brushing on the grill rack
6 slices of mozzarella cheese
6 sesame seed rolls, split
Olive oil reserved from the oil-packed sun dried tomatoes


1. Preheat a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. 2. When the grill is ready, place a fire-proof skillet on the grill rack. In the skillet, heat 1 tablespoon of oil reserved from the sun dried tomatoes. Add 1 ounce of sausage and cook until brown, about 3 minutes. Add the artichokes and garlic to the same skillet and sauté for 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil, stirring occasionally, until the sauce reduces, about 5 minutes. Remove the skillet from the grill. 3. To make the patties, combine the cheese, basil, and parsley in a large bowl. Add the turkey and sausage. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form the portions into patties to fit the buns. 4. Brush the grill rack with vegetable oil. Place the patties on the grill rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about 4 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, place one slice of cheese on each patty to melt. 5. To assemble the burgers, brush the cut sides of the rolls with olive oil reserved from the sun dried tomatoes. On each roll bottom, place a patty and top with a spoonful of the relish. Add the roll tops and serve. Makes 6 burgers.