The CAV. Burger
crushed red pepper,
provolole and mozzarella cheese.
In a Frying pan w/1/2cup of olive oil.chop 2 lg.spanish onions Sm.diced sautee for 3min.Chop 2 whole heads of garlic extra SM.diced,add w/onions for an extra 2Min.Add 1/2 cup red dry wine 2TBS.of red crushed pepper sautee till wine is gone, remove from heat let stand till cold. Take 7 to 8 LBS.of Sirloin ground beef and add the sautee mixture W/an addition 1/2cup of red dry wine.Chop 5 mint leafs and abbout 20 basil leaves,grate the parmigian,provolone cheese and add to the meat.Now make a 6-7 OZ.round meatball and then squish it down W/your hands and make a nice burger.NOW GRILL UP that grill W/gas charcoal or even wood the way we used to.Reach that high temp.of 350 to 400 deg.(low flame please)and start cooking. Now its a tradition that we drink med. dry red wine while we cook an old Sicilian tradition.