1Gently but thoroughly mix together the ground beef and ground Italian sausage (removing from the casings if any), along with the Italian spices, chopped onion, chopped Bell pepper and 2 cloves of minced garlic.
2Press the mixture into a jelly roll pan using a rolling pin to make a flat even layer.
3Cut the meat into 2″ squares using a a 2 inch spatula.
4Grill 2-3 minutes on each side or until cooked through to a temperature of at least 165. If you prefer the cheese melted, place on top during the last minute or two of cooking.
5If not fresh from the oven, wrap the rolls in foil and warm on the top rack of the grill while the burgers are cooking on their second side. I use frozen white parker roll dough but you could make your own.
6When the burgers are done, place a slice of mozzarella on each burger and tent with foil while preparing the buns.
7Whisk together olive oil, balsamic and remaining 1 clove minced garlic
8Place the burger with cheese on the bottom of the bun, add a slice of tomato and two good-sized basil leaves and drizzle each burger with 1/2 teaspoon of the balsamic/olive oil dressing.