Place a small saucepan over medium heat and add the butter, olive oil, a pinch of salt, and red pepper flakes. Cook for 2 minutes, until the butter is fully melted and the garlic and pepper flakes begin to sizzle. Then remove from the heat.

Heat a large skillet over medium heat. Quickly dip the cut sides of the buns in the butter, ensuring they are completely coated, then place on the skillet to toast until golden brown, about 2-3 minutes.

While the buns are toasting, return the garlic butter to medium-high heat. Add the tomatoes, basil, and salt. Bring to a boil then reduce heat to simmer.

Return the skillet to medium-high heat. Shape the beef into ½-inch thick patties and season generously with salt. Place on the skillet and press them down firmly with a spatula so that the meat just begins to spread. Arrange the pepperoni in the open spaces of the pan, to fry until crisp. Cook the burgers and pepperoni for 6-8 minutes, tossing the pepperoni occasionally and flipping the burgers halfway through.

With the burgers still on the skillet, spoon 2 tablespoons of sauce on each hamburger, then top with a small handful of cheese. Top with equal portions of the cooked pepperoni.

Spread a tablespoon of tomato sauce onto the bottom bun. Use a spatula to transfer a burger to the bun. Top with any pepperoni that fell off while cooking then sprinkle generously with parmesan cheese. Give it a squeeze and eat your heart out!