Italian burgers with baked tomatoes and caramelized onions

Ingredients:

Burgers

• 450 g of ground beef shoulder
• 1 raw mild Italian sausage, casing removed
• 4 slices provolone cheese
• 4 brioche or hamburger buns, cut in half horizontally
• Arugula, for serving
• Vegetable oil to grease the grill

Aioli sauce with sun-dried tomatoes

• 0.5 cup mayonnaise
• 2 tbsp sun-dried tomatoes, canned in oil, drained and finely chopped
• 2 cloves garlic, coarsely chopped
• 1 tbsp coarsely chopped fresh parsley and/or basil

Baked tomatoes

• 4 plum tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 0.5 tsp dried basil
• 0.5 tsp dried oregano

Caramelized onions

• 60 g unsalted butter
• 3 large onions, thinly sliced
• A pinch of sugar

Preparation:

1. Prepare the aioliIn a food processor or blender, combine mayonnaise, sun-dried tomatoes, garlic, fresh herbs, and 1/4 teaspoon each of salt and black pepper. Blend until smooth. Transfer to a bowl and refrigerate until ready to use.
2. Bake the tomatoesPreheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange them on the prepared baking sheet; drizzle with olive oil and sprinkle with dried basil, oregano, and 1/2 teaspoon each of salt and black pepper. Bake until the tomatoes begin to brown, about 30 minutes.
3. Make caramelized onionsMeanwhile, melt the butter in a large skillet over medium heat. Add the onion and sugar and stir to coat. Cover and sauté, stirring occasionally, until golden brown, about 20 minutes. Increase the heat to medium-high and cook, stirring occasionally, until the onion is golden brown, another 15 to 20 minutes; season with salt and pepper. Remove from heat.
4. Prepare the cutletsPreheat the grill to medium-high heat and brush the grates with vegetable oil. Place the ground beef and sausage in a large bowl and toss with your hands. Form into four 2-cm-thick patties; season with salt and black pepper. Cook until the edges begin to brown, 3 to 5 minutes.
5. Then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the patties are cooked through, another 3-4 minutes for medium-rare.
6. Lightly toast the buns on the grill. Spread aioli on the top and bottom halves of each bun. Top each burger with a patty, roasted tomatoes, caramelized onions, and arugula.