✓ In a large mixing bowl, combine the ground beef chuck and sirloin. Add 2 cloves of minced garlic and a generous pinch of salt and pepper. Mix gently but thoroughly to incorporate flavors without overworking the meat.

✓ Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick. Ensure they’re not too thin as this will cause them to become tough on the edges.

✓ Heat a large skillet over medium-high heat. Add a small amount of olive oil to coat the pan, then carefully place the patties in the pan.

✓ Cook for 5 minutes or until the edges start to set, then flip and cook another 3-4 minutes on the other side, ensuring they reach an internal temperature of at least 160°F (71°C). If you like them well-done, cook a bit longer but be careful not to overcook as this can make them tough.

✓ Once the patties are cooked, remove from heat and apply a thin layer of pesto on top before placing the cheese slices in between.

✓ Place one patty with the pesto and cheese into each brioche bun. Top with sliced campari tomatoes and a few lettuce leaves for freshness. Drizzle with 1 tablespoon of balsamic glaze and add another slice of brioche on top.

✓ Gently press down to ensure everything stays in place, then serve immediately.