In a small bowl mix together the cracker crumbs, parmesan cheese and Italian seasoning.
In a large bowl add the ground beef, half the cracker mixture and the egg, mix well together.
Form 8 patties, in the middle of a patty add a quarter of the shredded mozzarella, cover with another patty and form into a burger shape, continue until all the patties are formed, makes 4 large hamburgers. Dredge each patty in left the over cracker crumb mixture and place on a clean plate.
Lightly oil the grill, bbq or skillet and cook until done, the internal temperature should be 160F/71C. Top with extra grated mozzarella and tomato topping. Serve immediately. Enjoy!
TOMATO TOPPING
In a small bowl combine chopped tomatoes, chopped basil, oregano, salt and olive oil mix well.
Notes
When the burgers are done you could move them to an insulated bag or container to help keep them warm, wrap them in foil, this will help hold in the the heat and moisture. Or if you are serving them immediately keep them on a warming tray or oven on low heat.The cooked burgers can be refrigerated as long as they have not remained at room temperature for more than 2 hours. More then that they may not be safe to consume.Store cooked patties in an airtight container or wrap each burger securely with plastic wrap and place in a sealed bag. They will keep in the fridge for approximately 3-4 days. Reheat in the oven or microwave.