Ingredients
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1 1/2 lbs ground beef, pork and veal mix (I use all ground beef)
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2/3 cup breadcrumbs
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1/3 cup flat leaf parsley, finely chopped
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1/3 cup pecorino romano cheese, grated
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2 large garlic cloves, finely chopped
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1 -2 tablespoon milk
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1/2 tablespoon rubbed sage or 1/2 tablespoon ground sage
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fresh nutmeg
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salt
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pepper
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extra virgin olive oil, for generous drizzling
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8 deli slices mild provolone cheese or 8 sharp provolone cheese
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1 (15 ounce) can fire-roasted diced tomatoes
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1/2 teaspoon dried oregano or 1/2 teaspoon marjoram
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4 ciabatta rolls (or fresh Italian rolls)
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3 tablespoons onions, grated
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1 egg, lightly beaten
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2 fresh basil leaves, torn
Instructions
- Heat a large skillet or griddle pan over medium-high heat.
- In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.
- Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
- Drizzle the burgers all over with a liberal amount of olive oil.
- Place in the hot skillet and cook, turning once, for about 10-15 minutes.
- Top each burger with 2 slices of provolone and tent with foil to melt.
- While the burgers are cooking, in a medium saucepan, heat the tomatoes.
- Stir in the basil and oregano; season with salt and pepper.
- Place the burgers on the roll bottoms; then top with the sauce and roll tops.