My Kind of Town Burgers

Ingredients

BURGER 2 LBS OF GROUND CHUCK (20% fat)
1 HEAD OF PRE- ROASTED GARLIC. EXTRACTED AND COURSE CHOPPED
1 C FRESH GREEN PEPPER-COURSELY CHOPPED
1 C FRESH RED ONION-COUSELY
½ C PITTED KALAMATA OLIVES COURSE CHOPPED
1/2 C GRATED PARMESEAN CHEESE
1/3 C GRATED ROMANO CHEESE
½ C OF FRESH BASIL LEAVES CHOPPED
½ C OF FRESH ITALIAN PARSLEY CHOPPED
½ C OF FRESH OREGANO CHOPPED
2 TBSP OF FENNEL SEEDS
2 T COURSE SALT
2 T COURSE BLACK PEPPER
OLIVE OIL FOR BRUSHING RACK
12 SLICES OF LARGE PEPPERONI
6 SLICES OF MOZZARELLA CHEESE
12 T OF PREPARED SUN-DRIED TOMATO PESTO
6 CIABETTA ROLLS

Instructions

DIRECTIONS: PREPARE A MEDIUM-HOT FIRE IN A CHARCOAL GRILL OR PRE-HEAT GAS GRILL TO MEDIUM-HIGH. IN A LARGE BOWL COMBINE GROUND CHUCK, CHOPPED ROASTED GARLIC GREEN PEPPER, ONION, KALAMATA OLIVES, PARMESEAN CHEESE, ROMANO CHEESE, BASIL, PARSLEY, OREGANO, FENNEL SEEDS, SALT, AND PEPPER. MIX WELL TO COMBINE ALL INGREDIENTS. DIVIDE THE MIXTURE AND FORM INTO SIX EQUAL PATTIES TO FIT THE ROLLS. REFRIGERATE UNTIL READY TO COOK. BRUSH RACK WITH OLIVE OIL. PLACE BURGER ON THE RACK AND COVER. GRILL UNTIL BROWN ON THE BOTTOM, ABOUT 4-5 MINUTES. TURN BURGERS AND CONTINUE GRILLING UNTIL DONE TO PREFERENCE, ABOUT 5 MINUTES FOR MEDIUM. DURING THE LAST 2 MINUTES OF COOKING, TOP EACH BURGER WITH 2 SLICES OF PEPPERONI, AND 1 SLICE OF MOZZARELLA CHEESE ON TOP OF THAT. CUT CIABETTA ROLLS IN HALF AND PLACE CUT SIDE ON THE OUTER EDGE OF THE GRILL TO TOAST LIGHTLY. WHEN CHEESE IS MELTED REMOVE BURGERS AND ROLLS FROM GRILL TO ASSEMBLE; PLACE COOKED BURGER ON TOP OF CUT SIDE OF ROLL. TOP EACH WITH 2T OF PREPARED SUN-DRIED TOMATO PESTO AND 2 LARGE BASIL LEAVES. ADD TOP OF ROLL AND SERVE.