6 (1.5-ounce) ciabatta rolls with rosemary and olive oil
1/8 teaspoon garlic powder
8 ounces sweet turkey Italian sausage
1 pound ground sirloin
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/2 cup shredded sharp provolone cheese
1/2 teaspoon fennel seeds, crushed
6 large basil leaves
1/4 teaspoon salt
6 tablespoons lower-sodium marinara sauce
Preheat grill to medium-high heat.
Warm rolls in oven at 400˚ for about 5 minutes. Split rolls.
Remove casings from sausage. Combine sausage, chopped basil, and next 5 ingredients (through ground sirloin) in a medium bowl. Divide meat mixture into 6 equal portions with moist hands, shaping each into a 1 ⁄2 -inch-thick patty.
Press thumb in centre of each patty, leaving a nickel-sized indentation.
Place patties on grill rack coated with cooking spray; grill 6 minutes. Turn patties over; grill 2 minutes. Sprinkle cheese evenly over patties, and grill 6 minutes or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.
Place 1 basil leaf on bottom half of each roll; top each with 1 patty, 1 tablespoon marinara sauce, and roll top.