Directions

1. Preheat a convection oven to 375°F.
2. For the roasted tomato relish, warm the tomatoes, garlic, 3/4 teaspoon of olive oil, salt, black pepper, and crushed red pepper in a sauté pan over medium heat. Remove from heat and fold in the basil. Hold warm for service.
3. For the basil pesto aioli, whisk the mayonnaise, basil pesto, 1/2 teaspoon of lemon juice, salt, and black pepper until smooth. Refrigerate for service.
4. Arrange the pepperoni in a single layer on a parchment-lined sheet pan. Bake for 8-10 minutes until crisp. Transfer to paper towels and cool.
5. Spread the Parmesan into one thin 4-inch circle on a parchment-lined sheet pan. Bake for 5-7 minutes until golden. While warm, drape the frico over a small inverted bowl to form a crown(optional). Cool completely.
6. Heat a flat-top griddle over high heat and lightly coat with butter flavored oil. Divide the beef into two equal portions. Place on the griddle and immediately smash each patty to approximately 1/4-inch thick. Cook undisturbed for 90 seconds.
7. Flip the patties and top each with one slice of cheese. Cook for 45-60 seconds until the cheese is melted and the beef reaches the required degree of doneness. Toast the bun cut side down until golden.
8. Toss the arugula with the remaining olive oil, lemon juice, salt, and black pepper. Spread pesto aioli on the bottom bun. Add the arugula, two patties, pepperoni, tomato relish, and Parmesan frico. Place the top bun on and serve immediately.