In a medium sauce pot, add 2 tbsp olive oil and saute 6 cloves of crushed garlic over medium low heat until they start to slightly brown.
add 12 oz can of tomato paste (make sure to scrape sides of can well)
using the tomato paste can, add 12 oz of water.
add 29 oz can of Tomato sauce
Stir until everything is equally incorporated.
Add the oregano and basil along with the salt and pepper, stir.
Let it heat all the way through (about 10 minutes over medium heat) and then add first 1/4 cup of Parmesan and 1/4 cup of Romano cheese.
Turn down the heat to low, and stir occasionally to make sure nothing is sticking to the side and bottom.
In a small bowl use a handheld food immersion blender, add the chopped garlic to the mayo and make sure it is smooth, set to the side.
In a large bowl combine the veal and hamburger so it is evenly distributed.
make a small hole in the middle and add the scrambled egg.
Add the spinach, garlic, lemon zest, bread crumbs, Parmesan, and Romano cheese, combine everything together with your hands until it is evenly distributed.
Make 6 burgers of equal size, and place burgers on the grill. (you can also fry them on the stove top)
While burgers are cooking, brush underside of bun with remaining olive oil and grill until brown marks form, then take off and set aside.
Burgers should take approximately 5-6 minutes each side (want them to be medium-medium well).
while burgers are still on the grill, add 3-4 tbsp of marinara sauce, then 1 tbsp giardiniera, and two slices of provolone to each burger.
Close grill until the cheese is slightly melted (or place a pot lid over the skillet if using stove top)
spread 1 tbsp of garlic mayo to bottom piece of bread.
Add the burger.
Top with 3 tbsp of marinara and 1 tbsp of giardiniera.
Place top piece of King's Hawaiian sliced bread on burger, and ENJOY!