1 pound ground chuck
1 pound Italian sausage, sweet or hot
1 ripe tomato, peeled, seeded, chopped
1 tsp. minced garlic
1 TBS minced parsley
2-3 tsp. fresh minced oregano and/or basil leaves
1/2 beaten egg
3-4 TBS minced fresh onion
1 cup Italian breadcrumbs (approx.)
Salt and pepper to taste
Sharp Provolone cheese
Focaccia
Pesto sauce
Fresh tomatoes & basil

Peel, seed, chop and drain tomato, then mash by hand into a large mixing bowl. Add garlic, herbs, garlic, egg, ground meats, onions and breadcrumbs - adjusting crumbs to keep the mixture from being too dry or moist. Shape by hand into 6-8 patties. Season lightly with salt and pepper and grill over medium coals to 160 degrees internal temperature, finishing second side with provolone cheese.

Split focaccia and toast on grill, remove and immediately brush with pesto sauce. Top with patty, more tomato and fresh basil leaves. Serve with a side of pasta in tomato sauce.

– Chef Mick Rosacci, Tony's Market

*Variation: Sauté 1/2 chopped onion in olive oil for 5-8 minutes, add a hearty splash of Marsala cooking wine, simmering and reducing until gone. Use these to replace raw onions.