Italian Burgers with Pesto and Provolone

I love all things Italian. With the plethora of basil I have growing, I decided to make pesto today. But where to use all the pesto? As a condiment for an Italian Burger, of course!

2 pounds ground pork

1 pound mild Italian sausage, casings removed

1 t. fennel seeds, crushed

1 t. dried Italian seasoning

1 t. granulated garlic

1/2 t. kosher salt

1/2 t. ground black pepper

1/2 t. dried red pepper flakes

Place all ingredients into a large mixing bowl. Mix lightly with hands until seasonings are mixed evenly with the meat. Shape into patties forming them a little thinner in the middle of the patty. 

Heat a tablespoon of olive oil in a large skillet over medium high heat until oil shimmers. Fry patties until meat reaches a temperature of 170 degrees. You could also grill the burgers! 

Top with a slice of Provolone cheese when done. When all burgers are done, wipe out skillet and over low heat place buns cut side down and warm until heated through.

Top burgers with thinly sliced roasted red peppers, red onions, tomatoes and pesto.