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:
- Pulse mayonnaise, sundried tomatoes, garlic, basil, salt, and pepper until smooth. Refrigerate until ready to use.
- Pat tomatoes dry with a paper towel and place on an aluminum foil or parchment paper lined baking sheet.
- Drizzle tomatoes with olive oil and sprinkle with basil, oregano, salt, and pepper.
- Roast at 425* for 30 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onions and sugar. Cover and cook until golden, about 20 minutes. Stir occasionally.
- Turn up heat to medium high and cook for 14 to 20 more minutes until browned. Season with salt and pepper, then set aside.
- Make burgers by forming 6 to 8 patties and season with salt and pepper.
- 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.
- 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