Preheat grill to high. Preheat oven to 350 degrees F (180 degrees C).
Finely chop two of the Garlic (2 clove).
Remove the Fresh Basil (0.25 ounce) leaves from the stems. Chiffonade the basil by stacking the leaves into a neat pile. Roll the leaves lengthwise and slice very thinly across, then set aside.
Peel and quarter Russet Potato (2) lengthwise, and cut each quarter in half lengthwise. You should end up with 8 wedges per potato. Place into a medium bowl with water to release some of their starch.
Drain the potatoes into a colander. Pat dry and return to the bowl. Drizzle with Extra-Virgin Olive Oil (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Place the potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes.
Toss remaining Garlic (4 clove) with Extra-Virgin Olive Oil (to taste) and spread onto a second baking tray lined with parchment paper. Place in the oven while the potatoes bake, and bake for 10 minutes.
Remove potatoes from oven and toss with Parmesan Cheese (2 tablespoon).
Meanwhile, remove casings from Spicy Italian Sausage (6 ounce) and place into a large bowl. Add 85/15 Lean Ground Beef (8 ounce), chopped garlic, 1⁄2 teaspoon of Salt (1/2 teaspoon) and 1⁄4 teaspoon of Ground Black Pepper (1/4 teaspoon) and mix well. Form the mixture into 4 equal sized thin patties, about three and a half ounces each.
Top two patties with a quarter of the Fresh Mozzarella Cheese Ball (4 ounce), each. Top with basil and Roasted Red Pepper Strips (3 ounce). Then add a second patty. Crimp the edges to enclose the stuffing.
Refrigerate for 15 minutes.
Using a spoon, smash roasted garlic and place into a small bowl. In the same bowl, add the Mayonnaise (1/8 cup) and Extra-Virgin Olive Oil (1/2 tablespoon) Mix well and set aside.
Place the patties on the grill and cook on each side for about 7 minutes, or until desired temperature.
Slice the Potato Bun (2) in half, and brush with Extra-Virgin Olive Oil (1 tablespoon). Place the rolls face side down, directly on the grill for the final minute of the burger cooking time.
Spread the garlic mayonnaise on the bottom halves of the buns, and place on two plates. Place burgers, and serve with baked fries and Ketchup (1/4 cup) on the side.