Italian Special Grilled Burger

Instructions:

1. Using your hands blend both meats together and then form the meat into 4 patties, ¾-inch thick. Do not overwork the meat. Press a large dimple into the top of each patty to counteract bulging. For maximum sear and crunch, bring a gas or charcoal grill to high heat (400° F to 500° F). Butter and toast the rolls.
2. Use thin slices of imported Mozzarella topped with shaved Parmigiano-Reggiano or maybe a good quality Provolone Piccante and use a nice marinara sauce such as Rao’s rather than ketchup.
3. Wipe the grate with oil to clean and then oil again to cook. Season the patties generously with salt and pepper. Cook the meat about 3 ½ minutes on one side and 2 minutes on the other, only flipping once. Top the meat with the cheese(s) and cover for 1 and ½ minutes to melt cheese. Cook to medium-rare at 140° F to 145° F.