Burger Italiano

Ingredients

Beef Patties
2 pounds ground chuck
1 clove minced elephant garlic
2 teaspoons garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons freshly chopped parsley leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped basil leaves
8 slices Provolone cheese
8 Kaiser rolls with both cut sides brushed lightly with Colavita Extra Virgin Olive Oil
1 large Vidalia onion
2 teaspoons garlic salt
2 teaspoons Colavita Extra Virgin Olive Oil
D'Mush
4 cups chopped lettuce
1 cup shredded red cabbage
1 cup shredded carrot
1 teaspoon garlic salt 1
/2 teaspoon freshly ground black pepper

Instructions

Onions Make an 9" x 11" tin foil pan. Put the oil in the bottom of the pan and add the onion sliced into medium sized rings. Sprinkle the garlic salt and pepper on top of the onion rings. Place pan on a medium hot charcoal fire and cook until the onions are just transparent. Move to the side of the grill to keep warm while the meat cooks. D'Mush Put all chopped vegetables in a flat 9" x 11" pan and sprinkle the garlic salt and pepper on the top. Let marinade while the burgers are cooking. The Patties Add all of the seasonings to the 2 pounds of ground chuck and thoroughly integrate, but do not overmix. Form into 8 1/4 pound patties. Grill to desired doneness and just before removing from the heat, top each patty with a Provolone slice. Remove the burgers when the cheese is melted. The Rolls Place the lightly oiled rolls on the grill until lightly toasted. Assembly Place the grilled onions on the bottom half of the toasted roll. Add the burger patty, and top with a mound of D'Mush. Add the roll top and enjoy!