Lamb Burgers with Sun-Dried Tomato Aioli

Ingredients

• 2 cups arugula 
• 0.5 teaspoon pepper black divided
• 2  garlic cloves divided minced
• 8 ounce multigrain hamburger buns 
• 0.5 teaspoon kosher salt 
• 1 pound lamb lean
• 0.3 cup canola mayonnaise 
• 2 tablespoons pecorino romano cheese grated
• 10  sun-dried tomatoes packed
• 4 slices tomatoes (1/2-inch-thick)
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• microwave
• grill pan

Directions

1. Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes.
2. Let stand 3 minutes.
3. Drain.
4. Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Set aside.
5. Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty.
6. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
7. Add patties to pan; cook 4 minutes on each side or until done.
8. Remove from pan; cover and keep warm.
9. Arrange 4 bun halves, cut sides down, in pan over medium-high heat; cook 1 minute or until toasted. Repeat procedure with remaining bun halves.
10. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1/2 cup arugula, 1 patty, 1 tomato slice, and top half of bun.