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Combine mayonnaise, garlic, lemon juice and salt in a bowl.
Refrigerate in an airtight container until ready to use. Aioli keeps for up to seven days in the refrigerator.
Cook patties according to package directions. Add 2 slices of cheese on each patty 2 to 3 minutes before they finish cooking and let melt.
Toast ciabatta buns for 2 to 3 minutes. Top each bun with a patty, caramelized onions and fresh arugula.
Spread the top half of ciabatta buns with aioli and serve with salad.
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