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1
Whirl bread in a food processor or blender until fine crumbs form.
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2
Pour crumbs into a bowl and combine with minced tomatoes and 6 tablespoons of the reserved oil, eggs, salt and pepper.
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3
Add ground beef and gently mix with a fork just until ingredients are evenly blended.
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4
Divide meat mixture into 24 equal portions, each a generous 1/2 cup.
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5
With your hands, shape each portion into a 4-inch wide patty.
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6
In the center of 12 of the patties, gently make a shallow depression about 2-inches wide; place about 2 tablespoons of the fontina cheese in each depression.
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7
Gently top each cheese-topped patty with a plain patty; press edges together to seal well.
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8
Lay patties side by side on 2 platters.
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9
Cover airtight and chill at least 20 minutes or up to 24 hours.
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10
Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit www.safeway.com's Grilling Essential section for complete instructions).
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11
Place patties on oiled grill; cover gas grill.
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12
Cook 6 minutes, then turn burgers with a wide spatula.
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13
Continue cooking until meat is no longer pink in center (make a small cut to test, but be careful not to let cheese drip out), about 7 minutes longer.
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14
Transfer burgers to a platter and loosely drape with foil.
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15
Place buns with cut sides down and grill and cook until toasted, about 1 minute.
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16
Lift buns to a second platter.
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17
Tuck burgers inside buns and garnish to taste.
