Tomato Bruschetta:
In a bowl, combine the tomatoes, shallot, garlic, green onions, black pepper, parmesan cheese, balsamic vinegar, and olive oil.
Season with salt to taste, then cover and refrigerate until ready to serve.
Add the chopped basil just before serving the hamburgers. Adjust the seasoning.

Hamburger:
In a plate, combine the ground pork, prosciutto, roasted garlic, oregano, parmesan cheese, olive oil, Cayenne pepper, salt, and black pepper.

Form 4 patties of 6 oz (180 g) each, as uniform as possible.
Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat the barbecue to medium-high heat (450 to 550 F or 230 to 280 C).
Lightly brush the patties with olive oil.
Grill for 5 to 6 minutes per side for medium-rare patties that are tender and juicy.

Grill the small breads.
Assemble by covering with lettuce a half of the small bread, then place the meat patty, cover with a slice of provolone cheese, then the bruschetta, place a rolled slice of prosciutto, and finish with the other half of the small bread.