Ciao'd with one eye. The other was on the US Open first night matches.

It's one thing to enjoy melted cheese on top of a burger. It's a whole 'nother thing to stuff a burger with cheese and enjoy a burst of glorious, rich ooze with each bite. In this burger, mozzarella entertains with a blend of ground beef and sausage. Top with Quick Basil Pesto Aioli and yeah, you get the picture.

Serves 4

1 pound ground beef
1/3 pound ground mild Italian sausage
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese (about 4 ounces)
4 rolls or buns, split

Quick Basil Pesto Aioli
2 beefsteak tomatoes, cut into 8 slices
1 medium red onion, thinly sliced
1 1/2 cups arugula

Preheat a grill to medium-high. (Alternately, cook the burgers in a skillet, preferably cast iron, over medium-high heat.)

In a medium bowl, mix the beef, sausage, parsley, and salt and pepper.  Form into 8 equal-size patties. Divide the cheese among 4 of the patties, placing it in the center, and pat gently. Top with the remaining 4 patties, pressing the edges to seal. 

Place the stuffed patties on the grill and cook until desired doneness, about 4 to 5 minutes per side for medium rare. Heat the halved buns on the grill until warmed through, about 30 seconds. 

To serve, spread aioli, if using, on top and bottom halves of rolls. Top the burgers with tomato, red onion, and arugula.