Portobello Mushroom-Blue Cheese Burgers With Lemon Aioli

Portobello Mushroom-Blue Cheese Burgers With Lemon Aioli
Portobello Mushroom-Blue Cheese Burgers With Lemon Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup balsamic vinegar

  • 1/4

    cup olive oil

  • 1

    tablespoon chopped garlic

  • 1

    tablespoon chopped fresh rosemary

  • 4

    large fresh portobello mushrooms wiped clean, and stems removed

  • 4

    thick Vidalia onion slices

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    ounces Gorgonzola thinly sliced

  • 4

    large whole-wheat hamburger buns (or large kaiser rolls)

  • 1

    bunch watercress rinsed, dried, stems removed

  • LEMON AIOLI:

  • 3

    garlic cloves

  • 1/2

    teaspoon salt

  • 2

    egg yolks

  • 1

    tablespoon freshly-squeezed lemon juice

  • 1

    pinch cayenne

  • 1

    cup extra-virgin olive oil

Directions

In a small bowl, whisk together the vinegar, oil, garlic, and rosemary. Place the mushrooms in a large re-sealable plastic bag, or a baking dish, and cover with the marinade. Marinate for at least 1 hour and up to 2 hours. Prepare the grill. Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper, and place gill sides-down on the grill. Cook for 5 minutes, then turn. Arrange the cheese and onion slices on the gills of each mushroom and continue to cook until tender, about 6 to 8 minutes. Open the rolls and lightly toast on the grill, insides down. Place 1 grilled mushroom inside each bun and garnish each, to taste, with Lemon Aioli. Divide the watercress among the 4 buns and serve immediately. Lemon Aioli: With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Keep refrigerated until ready to use. Use within 24 hours. (Makes about 1 cup) This recipe yields 4 servings.

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