In a large mixing bowl, combine the beef mince with grated parmesan, a pinch of salt, cracked black pepper, paprika, oregano, and garlic salt. Mix thoroughly using your hands or a spoon until all ingredients are well incorporated.

Pour the tomato passata into a small saucepan and stir in the Italian seasoning. Simmer over low heat for about 8-10 minutes while you put together the burgers and smash them in the pan, allowing the flavors to meld together and reduce slightly.

Divide the ground beef mixture into 8 equal portions for double smash burgers or 4 portions for standard-sized patties. Roll each portion into a ball and place it on a square of baking paper—this makes it easier to smash and handle in the pan.

Heat a non-stick pan over high heat and add a small drizzle of olive oil. Place 2-4 beef patties into the hot pan with the baking paper side up. Using a spatula, press down firmly on each patty to smash it into a thin disc. Remove the baking paper and let the burger patties cook for 2-3 minutes until a golden-brown crust forms on the bottom.

Flip the burger patties over, reduce to medium-high heat, and immediately spoon a little of the simmered tomato passata onto each one. Top with a slice of mozzarella cheese and a few slices of pepperoni. Add a tablespoon of water to the pan and cover with a lid to create steam, which will help melt the cheese to perfection. Cook for an additional 1-2 minutes until the cheese is fully melted and the pepperoni is slightly crispy.

While the patties are finishing, lightly toast your burger buns. Spread a generous amount of garlic mayo on each bun half. Place a handful of chopped gem lettuce on the bottom bun, then add the cheesy, pepperoni-topped patties. Finish with a few torn fresh basil leaves.