Kyle's Burgers

Once Again,
A Happy Fourth to all who celebrate it! These aren't exactly Italian, but all my Italian in-laws, even those who normally recoil from Svizzere, as hamburgers are known in Italy, ask for more of these:

• 2 pounds (900 g) not-too-lean ground beef (too lean makes for a dry burger)
• 3 cloves garlic, finely chopped
• 1/4 cup finely minced parsely
• 1/3 cup soy sauce
• 1 teaspoon lemon-herb mix (bought in the US)
• 8 slices cheese -- either prewrapped packaged or (preferably) hand-cut Fontina
• A couple of large sprigs of rosemary

Combine all the ingredients except the cheese and the rosemary and mix well; divide the mixture into 8 patties, pressing them flat between your palms. Since they will contract and thicken as they cook, you'll want them at the most 2/3 of an inch (1 1/2 cm) thick. Grill the burgers over hot coals, seasoning them with a little salt after you flip them -- exactly how long you cook them will depend upon your taste, though I prefer to cook ground beef medium (no blood) for safety's sake. At some point during the cooking add the rosemary sprigs to the fire to add a smoky rosemary taste to the meat, and when the burgers are just shy of being done lay the slices of cheese over them. Serve them on toasted buns, with a good dry Lambrusco.

Last Thing: If you have the time, and want to be rather sinful, grilled peppers are a fine accompaniment!