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1
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.
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2
Transfer to a bowl and refrigerate until ready to use.
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3
Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
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4
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.
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5
Roast until the tomatoes start caramelizing, about 30 minutes.
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6
Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat.
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7
Add the onions and sugar and toss to coat.
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8
Cover and cook, stirring occasionally, until golden, about 20 minutes.
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9
Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper.
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10
Remove from the heat and set aside.
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11
Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil.
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12
Put the beef and sausage in a large bowl and combine with your hands.
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13
Form four 3/4-inch-thick patties; season with salt and pepper.
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14
Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese.
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15
Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
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16
Lightly toast the buns on the grill.
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17
Spread the aioli on the top and bottom buns.
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18
Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.
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19
Photograph by Ryan Dausch
