Preheat a charcoal grill with a cover to a medium-hot flame. Alternatively, use a gas grill. Make sure the grill grates are clean and brushed with vegetable oil to prevent the meat from sticking.

Heat the olive oil in a skillet over medium heat. Add the red bell pepper and onion, seasoning with kosher salt and black pepper. Sauté for around 15 minutes until the vegetables soften and caramelize. Stir in the balsamic glace and cook for an additional 5 minutes. Remove from heat and set aside.

In a large mixing bowl, combine the ground beef with the Zinfandel, Pecorino Romano, garlic, fennel seed, sweet paprika, sea salt, Tabasco, and black pepper. Mix gently. Shape the mixture into six evenly sized patties, making a slight indentation in the center of each to help with even cooking.

In a small bowl, mix the mayonnaise, chopped sundried tomatoes, oil, and minced garlic. Cover and refrigerate.

Place the patties on the preheated grill and cook for 4 to 6 minutes per side over medium heat. In the last 2 minutes of grilling, arrange the halved buns, cut-side down, around the edges of the grill to toast.

Spread a layer of sundried tomato aioli on the toasted sides of the buns. Place an equal portion of balsamic peppers and onions on each bottom bun. Add the grilled patties, followed by a few basil leaves and grated Pecorino Romano cheese. Top with the remaining bun halves.