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 oregano
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1 egg
4 teaspoons jarred sun-dried tomato pesto
4 slices Provolone cheese
Ciabatta bread
For two large burgers: Form two patties. Make sure they're fairly flat. Indent the middle with your thumb.
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 the bread crumb mixture. Fry over medium heat about 7 minutes, flip, then fry second side 5 - 10 minutes (depending on how well done you like your burger). Top each with two teaspoons pesto and cover each with 2 slices of Provolone. Cover burgers and cook a few minutes more, just until the cheese melts. But up Ciabatta bread to use as buns.