Meatball Parmesan Burger

First, prepare the garlic butter. In a small bowl, combine melted butter, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, black pepper, and a pinch of salt. Mix well and set aside.

Divide the ground beef into 6 equal portions. Roll each portion into a ball and then flatten into a thin patty. Season both sides of the patties with salt and pepper.

Next, make the pesto aioli. In another small bowl, combine the pesto and mayonnaise. Stir until well combined and set aside.

Brush the cut sides of the brioche buns with melted butter. Place them on a hot griddle or pan and toast until golden brown and crispy.

Place the beef patties on the hot griddle. Cook for 2-3 minutes per side until a nice crust forms.

Flip the patties. Top each patty with a spoonful of marinara sauce, followed by a slice of provolone cheese.

Once the cheese is melted, stack two patties together to create three double-patty burgers.

To assemble, spread the pesto aioli on the top and bottom toasted buns. Place a double-stack of patties on the bottom bun and cover with the top bun.

Finish by brushing the top of the bun with the prepared garlic butter. Garnish with an extra sprinkle of Parmesan cheese and fresh parsley if desired.