**INGREDIENTS** • 6 Stock Yards Steakburgers Choice or Prime item 3022 or item 3075 5.3 oz. or 8 oz. can be used • 2 tablespoons butter • Kosher salt and black pepper • 1 cup panko breadcrumbs • 3 tablespoons grated onion • 1 cup freshly grated Parmigiano-Reggiano cheese • 2 tablespoons rosemary, finely chopped • 1/2 cup flat-leaf parsley, chopped • 2 tablespoons Worcestershire sauce • 1/4 cup mint leaves, chopped • 6 cloves garlic, chopped, divided • 6 pieces of white thick Italian bread • Olive oil, for drizzling plus 2 tablespoons • 3 large tomatoes**DIRECTIONS** 1. Preheat oven to 400°F. 2. Combine meat with salt, pepper, grated onion, rosemary, Worcestershire, 4 cloves of garlic and a fat drizzle of olive oil. 3. Trim top and bottom of tomatoes and core. Halve the tomatoes to make 2 thick cut slabs from each tomato the same thickness as your burgers. 4. Heat 2 tablespoons olive oil, 2 turns of the pan, in a small skillet over medium heat. Melt butter into oil, add 2 cloves chopped garlic and swirl a minute. Add panko and toss to combine, season with salt and pepper, and transfer to a bowl. When panko cools, add grated cheese, parsley and mint. Fill and mound up stuffing on the tomatoes. Bake until golden and tomatoes slumped a bit, about 12-15 minutes. 5. Heat a griddle or large skillet over medium high heat. Griddle burgers, 7-8 minutes turning once. 6. Place burgers on toast and top with stuffed tomatoes.