Mini Blitz Burgers

Preheat grill over medium-high heat. Remove sausage from casing and combine with the beef. Portion to 2 ounces each and shape to small patty. Season with salt and pepper. Oil peppers and grill to charred. Place in plastic bag to steam off skin. When cool, scrape off skin, remove seed and cut into thin strips, set aside. Cut onion and tomatoes in half. Brush with olive oil and season with salt and pepper. Grill to soft and charred, cool slightly. Puree in a blender. Thin with olive oil and adjust seasoning, set aside. Grill burgers, when almost completely cooked place 1 tablespoon red pepper strips on top, top with 1 tablespoon tomato sauce, a half slice of provolone cheese and cook until cheese is melted. Brush bun with olive oil, toast rolls on grill. Once toasted, rub with garlic clove. Put burger on rolls and serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.