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Mediterranean Burgers

Makes: 4  servings Prep 35 mins Start to Finish 45 mins
Mediterranean Burgers


  • 4 hamburger buns or rolls, split
  • 1/2 cup  mayonnaise
  • 1 small garlic clove, finely minced
  • 2 teaspoons  jarred capers, rinsed, drained and coarsely chopped
  • 1/2 teaspoon  freshly ground pepper
  • 1 pound  ground sirloin
  • 1/2 a medium onion, finely chopped
  • 1/3 cup  finely chopped roasted red bell pepper (from a 12-ounce jar)
  • 3 tablespoons  plain bread crumbs
  • 1 tablespoon  olive oil, plus additional for grill
  • 1 tablespoon  minced fresh basil
  • 1 teaspoon  dried oregano
  • 1 teaspoon  red wine or sherry vinegar
  • 3/4 teaspoon  minced fresh rosemary
  • 1/4 teaspoon  kosher salt
  • 4 slices provolone
  • 5 artichoke hearts (from a 14-oz. can), drained and thinly sliced
  • 1 cup  (1 ounce) arugula


1. Preheat grill to gill pan to moderate heat. Grill rolls, cut side down, until just golden, about 1 minute; set aside.

2. Combine mayonnaise, garlic, capers, and 1/4 teaspoon pepper in a small bowl. Cover and set aside.

3. Using hands, gently mix sirloin, onion, roasted pepper, bread crumbs, oil, bail, oregano, vinegar, rosemary, salt and remaining 1/4 teaspoon pepper in a medium bowl until just combined. Shape into 4 (1 inch thick) patties.

4. Lightly oil grill rack or pan. Grill burgers, turning once, about 8 minutes for medium well. Just before removing from grill, top each burger with 1 slice of cheese and heat until slightly melted.

5. Spread a heaping tablespoon mayonnaise mixture on bottom half of each bun. Layer with artichoke slices, burger and arugula; cover with top half of bun. Serve immediately.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)820,
  • Fat, total(g)60,
  • chol.(mg)114,
  • sat. fat(g)16,
  • carb.(g)36,
  • fiber(g)5,
  • pro.(g)35,
  • sodium(mg)983,
  • Percent Daily Values are based on a 2,000 calorie diet