Veal Burger Presented On Ciabatta Bread Topped With Provolone Cheese, Roasted Red Peppers and Baby Arugula

I am using tomato sauce as ketchup for my burger in this recipe. I have made my own tomato sauce for this recipe but your favorite jarred tomato sauce will work well. I like the roasted red peppers to be marinated in vinegar and olive oil for extra flavor.

Two Pounds of Ground Veal
¼ Cup of Grated Parmesan Cheese
½ Cup of Panko Bread Crumbs
A Teaspoon of Garlic Powder
A Teaspoon of Onion Powder
½ Teaspoon of Dried Oregano
½ Teaspoon of Dried Basil
A Tablespoon of Finely Chopped Fresh Italian Parsley
½ Teaspoon of Red Cayenne Pepper
A Teaspoon of Sea Salt
A Beaten Egg
Three Cups of Tomato Sauce
Two Roasted Red Peppers Cut Into About ½ Inch Strips
A Loaf of Ciabatta Bread Sliced in Half Lengthwise
A Cup of Baby Arugula Leaves
Six Slices of Provolone Cheese

Combine the veal, the parmesan cheese, the bread crumbs, the garlic powder, the onion powder, the oregano, the basil, the parsley, the red cayenne pepper, the sea salt and the beaten egg in a large bowl. Mix well. Form the mixture into six equal patties.

Cook the veal patties on a hot grill for six minutes on each side or 12 minutes total cooking time. After 12 minutes, top each burger with a provolone cheese slice. Cook for an additional minute until the cheese melts. Remove the patties from the grill.

Place the ciabatta bread on the grill cut side down. Cook the bread for one minute just to heat it slightly.

To assemble, remove the warmed bread from the grill and slather both sides with an equal amount of tomato sauce.  Place the arugula leaves evenly on the bottom half of the bread. Place the burgers on top of the arugula. Top the burgers equally with the roasted red pepper strips. Close the bread and press down slightly. Cut into equal pieces with a serrated knife. Serve while hot.