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

Total Time:
32 min
Prep:
15 min
Inactive:
2 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
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
  • 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

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.

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.)

Yield: about 1 cup

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    Recipe courtesy of Alex Guarnaschelli