Food Network: Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens

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Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
Recipe courtesy Emeril Lagasse, 2001

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
Freshly ground black pepper
6 ounces Gorgonzola, thinly sliced
4 large whole wheat hamburger buns or large kaiser rolls
Lemon Aioli, recipe follows
1 bunch watercress, rinsed and dried, stems removed

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 aioli. Divide the
watercress among the 4 buns and serve immediately.

Ingredients
Lemon Aioli:
3 cloves garlic
1/2 teaspoon salt
2 egg yolks
1 tablespoon freshly squeezed lemon juice
Pinch cayenne
1 cup extra-virgin olive oil

Directions
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.)
Yield: about 1 cup