Wash and dry the pepper. Brush it with a little oil and place it on a baking sheet lined with baking paper. Bake it at 250° for 30 minutes, turning it halfway through. Remove it from the oven and immediately transfer it into a paper bag. Seal it and wait 15 minutes. After this time, you will be able to easily peel the pepper.
Cut the pulp into diamonds and transfer it to a bowl. Season it with two tablespoons of oil, the peeled and halved garlic clove, salt, pepper and a tablespoon of chopped parsley. Set aside.
Cut the buns in half and toast them in the oven, meanwhile cook the hamburgers on the grill. Cover the buns with barbecue sauce, arrange the meat on top and the thickly sliced smoked Provolone Valpadana DOP.
Complete with the peppers, close the sandwiches and serve.
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