Fourth of July

Burger with Rosemary Aioli, Arugula, and Portobello Mushrooms

July  1, 2014
Author Notes

Homemade rosemary aioli on a lamb or beef burger topped with provolone, arugula, and grilled portobello mushrooms —Chloë O'Connor Lewis

  • Makes 2
  • Burger
  • 2/3 pound Ground beef, turkey, or lamb
  • 2 pieces Provolone cheese
  • 2 pieces Portobello mushroom caps
  • 4 tablespoons Olive oil
  • Salt and pepper to taste
  • 2 handfuls Arugula
  • 2 Whole wheat burger buns
  • Aioil
  • 1/2 cup Mayonnaise
  • 2 Garlic cloves, minced
  • 2 teaspoons Fresh lemon juice
  • 2 teaspoons Balsamic vinegar
  • 2 teaspoons Chopped fresh rosemary
  • 2 Dijon mustard
In This Recipe
  1. For the aioli: Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper.
  2. For the burger: Season ground meat with salt and pepper, grill to desired doneness
  3. Coat the portobello mushroom caps in olive oil and salt
  4. Grill mushroom caps, about 5-8 minutes
  5. Toast burger buns
  6. Brush aioli on both sides of buns
  7. Place burger patty on toasted bun
  8. Place a slice of provolone cheese on each burger
  9. Place one portobello mushroom cap on each burger
  10. Top with fresh arugula
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