Preheat oven to 425°F. In a large skillet, heat the oil, garlic, onion and ½ teaspoon Three Little Pigs Kansas City Sweet BBQ Rub over medium heat 15 minutes or until the onion is soft, stirring occasionally. If the onion starts to brown, reduce the heat to medium-low. Remove from heat and let cool.
In a small bowl, whisk the egg. In a large bowl, gently mix the ground chuck, breadcrumbs, remaining 1 tablespoon Three Little Pigs Kansas City Sweet BBQ Rub, parsley, if using, onion mixture and 1½ tablespoons of the whisked egg (reserve remaining whisked egg for another use).
Form ground chuck mixture into 12 meatballs (about 1/3 cup each). Place on cookie sheet. Bake 20 minutes; top each with 1 piece cheese and bake 2 minutes longer or until internal temperature of meatballs reaches 160°F.
Layer the bottom half of each bun with spinach leaves, meatballs and roasted red peppers; cover with top halves.
Be gentle when mixing the meatball ingredients. Overmixing can make the burgers dry and tough.
Stuff the center of the meatballs with cheese for added flare.
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