Mediterranean Chicken Burgers

Ingredients:

• 1 (13 1/2 oz.) can quartered artichoke hearts in water, drained
• 1/4 cup sun-dried tomatoes in oil (about 6), cut into thin strips
• 1 lb. ground chicken breast
• 1 large egg yolk
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil,plus 12 whole basil leaves
• 4 whole-wheat or whole-grain hamburger buns, lightly toasted

Makes 4 Servings

1. In a small bowl, combine the artichoke hearts and sun-dried tomatoes.
2. In a large bowl, stir together chicken, egg yolk, mustard, Worcestershire sauce, garlic and chopped basil. Form mixture into 4 patties, about 1/2-inch thick.
3. Lightly coat a large nonstick skillet with cooking spray nd heat over medium-high heat. Add burgers and cook until cooked through, about 5 minutes per side.
4. Place basil leaves on the buns, if using, and top with the burgers. top each burger with artichoke mixture and serve.

WW POINTS VALUE: 7 pts with the bun or 4 pts without the bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's the summertime, the heatwave has passed and I was in the mood for grilling. I have always wanted to try this recipe because I loved Mediterranean flavors and I love burgers. Once again, Dr. Agatson and the South Beach Co. have done it again with their gourmet burgers. There is nothing like a gourmet burger. I have never had artichokes before and I have to say they are nice mixed in with the sun-dried tomatoes with a little basil and garlic. I also recommend serving lettuce (chiffonaded) sliced tomato and a side of condiments such as ketchup, mustard, mayonnaise and even homemade pesto sauce with this burger for full flavor. Eat your hearts out, Chefs Emril Lagasse, Mario Batali, Michael Symon and David 'Big Papi' Ortiz!