Summer Balsamic Arugula Burger

with Sun-Dried Tomato Aioli

Serves: 2

Ingredients

 ½ cup sun-dried tomatoes, julienne cut

½ cup mayonnaise

2 cloves of garlic, peeled and minced

1 tsp. olive oil

1 red onion, sliced

2 tbsp. red wine

2 tbsp. balsamic vinegar

2 Broad Street Butcher burgers

2 slices of mozzarella

½ cup baby arugula

2 burger buns

Salt and pepper to taste

Directions

1. Make the sun-dried tomato aioli: place the sun-dried tomatoes in a small bowl, cover with boiling water, and let stand for about 15 minutes to soften, then drain. Place the mayonnaise and garlic in a blender with 1/3 cup of the sun-dried tomatoes and blend until smooth. Stir in the remaining sun-dried tomatoes and season with salt and pepper.

2. Make the balsamic-red wine onions: heat the olive oil in a small skillet over medium heat and add the sliced red onions. Cook until softened and lightly caramelized, about 15-20 minutes. Add the red wine and cook until most of the liquid has evaporated, about 2 minutes. Stir in the balsamic vinegar and cook for about 2 minutes more, until the liquid is slightly reduced.

3. Cook the burgers to desired doneness, topping each with a slice of mozzarella in the last couple minutes of cooking. Transfer the burgers to buns, and top with a handful of arugula, the balsamic-red wine onions, and the sun-dried tomato aioli.