- 16 ounces ground meatloaf mix (beef, veal, pork)
- 1 large egg, beaten
- 1/2 cup grated BelGioioso Romano cheese
- 1 tablespoon chopped fresh parsley
- 1/2 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup fresh breadcrumbs
- 1/2 cup lukewarm water
- 4 BelGioioso Mild Provolone cheese slices
- 1 baguette, cut into 8 slices, split
- 1/2 cup onion slices, pan-grilled
- 1/2 cup sun-dried tomatoes, very thinly sliced
- Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
- Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.