Ingredients:

  • 1 lb (450 g) ground beef (ideally 80% lean for juiciness)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup (120 g) mayonnaise (preferably homemade or good-quality store-bought)
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 4 ciabatta rolls (or similar rustic Italian bread)
  • 4 slices provolone cheese
  • 4 slices mozzarella cheese (fresh if possible)
  • ½ cup (75 g) sun-dried tomatoes (preferably oil-packed, drained and roughly chopped)
  • 1 cup (25 g) fresh basil leaves
  • 1 tbsp olive oil (for toasting buns)

Instructions:

  1. Combine mayonnaise, balsamic vinegar, and minced garlic in a small bowl. Whisk until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.
  2. In a large bowl, combine ground beef with oregano, basil, garlic powder, onion powder, salt, and black pepper. Mix gently to combine; avoid over-mixing for tender patties. Shape into 4 even patties, about ¾ inch (2 cm) thick.
  3. Heat grill pan or skillet over medium-high heat. Cook patties for 4-5 minutes per side, or until internal temperature reaches 160°F (71°C) for well-done. Place a slice each of provolone and mozzarella cheese on top of patties in the last minute to melt.
  4. Slice ciabatta rolls horizontally. Brush cut sides lightly with olive oil. Toast in a separate pan or under a grill until golden brown.
  5. Spread a generous layer of balsamic aioli on the bottom bun. Place the cheeseburger patty on top. Add chopped sun-dried tomatoes and fresh basil leaves. Cap with the toasted top bun.
  6. Serve hot with your choice of sides.