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