Wash and dry the pepper. Grease it with a little oil and place it on a bandage covered with foil. Horn it at 250° for 30 minutes, turning it over half the time. Remove it from the horn and insert it immediately into the inside of a paper bag. Hold it and wait 15 minutes. Over this period of time, you can easily peel the fruit.
Cut the pulp like a diamond and place it in a bowl. Season it with two spoonfuls of vinegar, peeled and chopped garlic, salt, pimiento and a spoonful of chopped pear. Reserve.
Shorten the meat by half and toast it on the stove, while cooking the hamburgers on the plancha. Tap the meatballs with the barbacoa sauce, place the meat on top and the seasoned Provolone Valpadana DOP cut into three pieces.
Top with the pimientos, seal the stamps and serve them.
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