ITALIAN BURGERS W/ROASTED TOMATOES AND CARAMELIZED ONIONS

ITALIAN BURGERS W/ROASTED TOMATOES AND CARAMELIZED ONIONS image

Yield 4 burgers

Number Of Ingredients 22

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Ingredients

For the sun-dried tomato aioli:
1/2 cup mayonnaise
2 tablespoons chopped drained sun-dried tomatoes packed in oil
2 cloves garlic, roughly chopped
1 tablespoon roughly chopped fresh parsley and/or basil
Kosher salt and freshly ground pepper
For the roasted tomatoes:
4 plum tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
For the caramelized onions:
4 tablespoons unsalted butter
3 large onions, thinly sliced
Pinch of sugar
Kosher salt and freshly ground pepper
For the burgers:
Vegetable oil, for the grill
1 pound ground beef chuck
1 mild Italian sausage link, casing removed
Kosher salt and freshly ground pepper

Steps:

Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use. Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes. Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside. Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium. Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.