With sun-dried tomato pesto and Provolone cheese. Different and delicious!
1 pound ground sirloin
2 tablespoons butter + 1 tablespoon olive oil
1/2 cup Italian bread crumbs
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/2 teaspoon salt
4 teaspoons sun-dried tomato pesto (jarred)
4 slices Provolong cheese
For two burgers: Form two patties. Make sure they're fairly flat and indent the middle.
In a medium bowl, combine bread crumbs, oregano, garlic and salt. In a small bowl, beat the egg.
In medium skillet, melt butter and olive oil. Dip burgers first in egg, then coat with bread crumb mixture. Fry over medium heat about 7 minutes, flip, then fry second side 5 - 10 minutes. Top each burger with two teaspoons pesto and cover each with 2 slices of Provolone. Cover burgers and cook a few minutes more, just until cheese melts. Serve on Ciabatta buns.