Lamb Burgers With Sun-Dried Tomato Aioli

• 10 sun-dried tomatoes, packed without oil
• 1 cup water
• 1/4 cup canola mayonnaise
• 1/2 teaspoon black pepper, divided
• 2 garlic cloves, minced and divided
• 2 tablespoons grated pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1 pound lean ground lamb
• Cooking spray
• 4 (2-ounce) multigrain hamburger buns
• 2 cups arugula
• 4 (1/2-inch-thick) tomato slices

1. Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes. Let stand 3 minutes. Drain. 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.
2. 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. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
3. 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. 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.

tomatoes, water, canola mayonnaise, black pepper, garlic, romano cheese, kosher salt, lean ground lamb, cooking spray, buns, arugula, tomato slices

Taken from www.myrecipes.com/recipe/lamb-burgers-with-sun-dried-tomato-aioli (may not work)