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

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Vegetarian Delights

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
15 min
Level:
Intermediate
Yield:
4 servings

Times:

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

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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.

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

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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Comments & Reviews

recipe Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
Kim Grapevine, TX 04-09-2009
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if loving you is wrong, I don't want to be right
Rated: 5 stars out of 5

Oh my, this is good. I had to use a marscapone & gorgonzola blend, so that was different, and I started chowing down so fast... that I forgot the greens, and it was still fantastic! I just recently tried the vegetraian lifestyle and I'm ever amazed at how much truly good food there is to eat that is *not* meat. I will eat this again and again. Thank you!Read more
recipe Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
DOnna Fleetwood, PA 12-17-2008
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The best portobello mushroom burger ever
Rated: 5 stars out of 5

My husband and I loved this recipe. I didn't change a thing. The Blue Cheese and onion made this burger "pop". I have... added it to my recipe file and will be making this again and again. We are not vegetarian but I do try to have at least one meatless night every week and this was perfect.Read more
recipe Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
Ellen Port Monmouth, NJ 06-22-2008
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How can vegetarian be so delicious?
Rated: 5 stars out of 5

Wow! I can't get over this delicious recipe. I was nervous a full thick slice of vidalia would be too much but it balanced... the mushroom, cheese and wheat bun perfectlyAnything less would have been lost is the wonderful blend of flavor and aroma. I used high quality blue cheese instead of gorgonzola. Perfection!!!Read more
recipe Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
Asya Rock Hill, SC 05-19-2008
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So Yummy!
Rated: 5 stars out of 5

I made it one Friday, and now my family wants it every Friday. Once you get the idea it's pretty easy to prepare. I skip the... Lemon Aioli sauce and I do instead lemon butter sauce. Also I used red wine instead of balsamic vinegar and it worked perfectly fine. Instead of Vidalia onion I used red onion. Instead of gorgonzola cheese I used Greek white cheese. I also skipped the rosemary and the watercress, and the black pepper - just personal choice. I made for side baked potatoes or French fries and salad. Now the end result is just fantastic ? my brother loves it so much that he wants to know from he can buy it when I do not make it. One more advice ? extra portions are always wanted but not advisable to make. Why? It is so delicious that people tend to overeat because it is so delicious and then there tummies may hurt. Emeril, thank you, thank you for sharing this recipe!Read more
recipe Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
Molly Corvallis, OR 07-07-2006
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Burgers
Rated: 4 stars out of 5

Excellent alternative to hamburgers. Great adult taste.
recipe Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens
Anonymous 11-11-2004
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Tasty!
Rated: 4 stars out of 5

We grilled slices of red onion with a little balsamic dressing thinking the raw vidalia might be too overpowering. You... definitely need a strong blue cheese here or the flavor is lost - we used Saga blue and it is not strong enough. We also think a ciabatta bread would be a great carrier for this to soak up the mushroom juices. Let it cool before biting in - these mushrooms are hot!Read more