Italian Burgers with Roasted Tomatoes and Caramelized Onions

What you need:

For the Sundried Tomato Aioli:

• 1/2 cup mayonnaise
• 2 Tbsp sundried tomatoes, drained and chopped
• 2 cloves minced garlic
• 1 Tbsp. fresh basil, chopped
• Salt and pepper

For the Roasted Tomatoes:

• 4 plum tomatoes, halved
• 2 Tbsp. EVOO
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• Salt and pepper

For the Caramelized Onions:

• 4 Tbsp. unsalted butter
• 3 large onions, thinly sliced
• Pinch of sugar
• Salt and pepper

For the Burgers:

• 1 to 2 lb. ground beef
• Salt and pepper
• Sliced provolone cheese
• 4 good quality hamburger buns
• Baby arugula

Directions:

1. Pulse mayonnaise, sundried tomatoes, garlic, basil, salt, and pepper until smooth. Refrigerate until ready to use.
2. Pat tomatoes dry with a paper towel and place on an aluminum foil or parchment paper lined baking sheet.
3. Drizzle tomatoes with olive oil and sprinkle with basil, oregano, salt, and pepper.
4. Roast at 425* for 30 minutes.
5. Meanwhile, melt butter in a large skillet over medium heat. Add onions and sugar. Cover and cook until golden, about 20 minutes. Stir occasionally.
6. Turn up heat to medium high and cook for 14 to 20 more minutes until browned. Season with salt and pepper, then set aside.
7. Make burgers by forming 6 to 8 patties and season with salt and pepper.
8. Grill or cook in a pan. Brown the patties on each side, topping with provolone after flipping. Cover and cook until cheese melts and burgers are done.
9. Toast buns and spread aioli on top and bottom. Then top with patty, roasted tomatoes, caramelized onions, and arugula.

Recipe slightly adapted from Food Network Magazine, July/August 2015 issue