Emeril's Grilled Portobello Mushroom Burger With Garlic Mayonnaise
Go Veg With Emeril's Mushroom Burger
Emeril fires up the grill for a vegetarian favorite, the portobello burger. This savory sandwich is finished with a garlic mayonnaise your family will love. Give it a try this weekend.
For the garlic mayonnaise:
In a food processor or blender, blend the egg, mustard, and garlic for 20 seconds. Add the lemon juice. With the machine running, slowly pour in the oil. The mixture will thicken. Season the mayonnaise with the salt and pepper and pulse once or twice to blend. Transfer to a small container, cover, and refrigerate for up to one week.
Note: Should you prefer, you can use 2 cups storebought mayonnaise and blended with the garlic, salt, and pepper in a food processor instead of making homemade mayo.
For the portobello burgers:
Preheat the grill to high.
Brush the insides of the buns with some of the olive oil and set on a large rimmed baking sheet or platter. Brush both sides of the mushrooms and the bell peppers with olive oil and set on the baking sheet.
Cut the onion into ½-inch thick rounds and then insert toothpicks horizontally through the slices to hold them together on the grill. Brush both sides with olive oil and set on the baking sheet with the buns and other vegetables. Season the vegetables all over with salt and pepper.
Depending on the size of your grill you can begin grilling all the vegetables and buns at the same time, otherwise, cook the vegetables in batches. Grill the onions and peppers for 10-12, minutes until the onions are nicely marked on both sides and the peppers are charred on all sides. Return the onions to the baking sheet. Put the peppers in a bowl, cover tightly with plastic wrap, and set it aside to steam. Grill the mushrooms until nicely marked on both sides, 4 to 5 minutes, return them to the baking sheet. Grill the buns until golden and nicely marked, about 2 minutes, then add them to the baking sheet. Drizzle the 2 tablespoons of the extra virgin olive oil over the grilled mushrooms, and onions. Remove the toothpicks from the onions.
When the peppers are cool enough to handle, slide the skins off and discard the cores and seeds. The peppers should separate into nice wide strips. Halve the peppers crosswise. Cut the avocados into thin slices. Add the spinach to a bowl, season with salt and pepper and toss with the remaining 3 tablespoons extra virgin olive oil and the balsamic vinegar.
Assemble a sandwich by spreading Garlic Mayonnaise on both sides of a grilled bun. Add slices of avocado on the bottom bun and season with salt and pepper. Add grilled onions and peppers, and one of the grilled portobellos. Mound some of the spinach salad on the top bun. Close the sandwich and press gently. Repeat with the remaining ingredients. Cut sandwiches in half.
This recipe was styled by chef Karen Pickus for "Good Morning America."
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc. All rights reserved