Make It Now:

1. Combine Meat Mixture: Place the garlic, parsley, Parmesan, tomato paste, salt, pepper, and Italian seasoning in a mixing bowl and stir until combined. Add the ground beef and use your hands to gently combine all the ingredients together, taking care not to compress or overwork them. 
2. Form Patties: Divide the mixture into 8 equal portions (about 3.5 ounces per portion) and shape the meat into small patties that are about 3 1/2 inches wide and 1/2-3/4 inch thick. When forming the patties, leave a little indent in the middle. This helps prevent them from puffing in the middle and turning out like a football shape instead of a burger shape.
3. Cook on Stovetop or Grill: Preheat a gas or charcoal grill or greases skillet on the stovetop to medium high heat until hot. Place the burgers on the grill or in the pan and cook for about 3-5 minutes on each side, until cooked through. (Turn the heat down to medium, if they are cooking too fast on the outside.) Add Provolone or mozzarella to the top of each mini burger during the last minute of cooking so it starts to melt. (Note: A well-done burger will register 160°F internally and have no more pink inside.)
4. Serve: Serve warm cheese burgers on buns topped with optional warm marinara sauce and fresh basil leaves (or your preferred burger toppings).

Freeze For Later:

Complete Steps 1 and 2. Then, place uncooked burgers in a gallon-sized freezer bag or container in single layers with parchment paper between layers. Put the buns in another gallon-sized freezer bag. Wrap cheese slices tightly in plastic wrap or foil and place in the bag with the buns. Freeze the burgers, cheese slices, and buns together in the freezer as a meal kit.

Prepare From Frozen:

Thaw meal kit in the refrigerator for about 24 hours. Cook according to instructions in Steps 3-4.