Burger with Rosemary Aioli, Arugula, and Portobello Mushrooms
Chloë O'Connor Lewis
- Serves
- 2
Homemade rosemary aioli on a lamb or beef burger topped with provolone, arugula, and grilled portobello mushrooms
Ingredients
Burger
- 2/3 pound Ground beef, turkey, or lamb
- 2 piece Provolone cheese
- 2 piece Portobello mushroom caps
- 4 tablespoon Olive oil
- Salt and pepper to taste
- 2 handful Arugula
- 2 Whole wheat burger buns
Aioil
- 1/2 cup Mayonnaise
- 2 Garlic cloves, minced
- 2 teaspoon Fresh lemon juice
- 2 teaspoon Balsamic vinegar
- 2 teaspoon Chopped fresh rosemary
- 2 Dijon mustard
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Directions
- Step 1
For the aioli: Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper.
- Step 2
For the burger: Season ground meat with salt and pepper, grill to desired doneness
- Step 3
Coat the portobello mushroom caps in olive oil and salt
- Step 4
Grill mushroom caps, about 5-8 minutes
- Step 5
Toast burger buns
- Step 6
Brush aioli on both sides of buns
- Step 7
Place burger patty on toasted bun
- Step 8
Place a slice of provolone cheese on each burger
- Step 9
Place one portobello mushroom cap on each burger
- Step 10
Top with fresh arugula