Bruschetta Burgers

In a large bowl, beat the egg and completely mix in ketchup until they are one consistency. Stir in the dry spices, then add the bread crumbs last. Mix until you have a good paste.

Add the ground beef and knead the paste and meat together until fully combined. Roll meat into roughly 1/4-lb. balls and split these in half.

Cut slices from the mozzarella ball. Smash the separated meat balls into patties slightly larger than the mozzarella slices. Sandwich the mozzarella slices between the patties, pinching the edges together.

I usually let the patties sit in the fridge for a couple of hours to marinate, but the patties can be placed on a hot grill immediately if pinched for time.

Baste the burgers with olive oil while they cook on the grill. Serve with a leaf of basil and a slice of fresh tomato. (Do not serve with fancy buns, the burger should always be the star.)