Sunday, December 19, 2010

Portobello Burgers with Rosemary Aioli

In case you're wondering why I chose a photo of the opening act and not the headliner, there are two reasons: 1. this aioli is really good (lick the bowl good) and 2. portobello burgers do not photograph well (they get kind of wrinkly, something resembling an elephant's leg).  They may not be camera ready, but slap one on a bun with some arugula and aioli and mwah! (that's a kissing sound).
 
PORTOBELLO AND ARUGULA BURGERS
WITH ROSEMARY AIOLI
Makes 4 servings

Rosemary Aioli:
3/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon white balsamic vinegar (you can use dark, white just looks nicer)
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard

4 large portobello mushrooms, stems trimmed
2 tablespoons olive oil
salt and freshly ground black pepper
4 whole wheat buns (or buns of choice), toasted
1 bunch arugula


1.      Rosemary Aioli: Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)
2.      Preheat barbecue to medium heat (or preheat oven to 350º F.).  Brush mushrooms all over with olive oil. Sprinkle each mushroom with salt and pepper. Grill (or roast) until tender, about 10 minutes per side.
3.      Spread aioli on the insides of the buns. Place one portobello and some arugula on each bun bottom.  Cover with bun tops.

adapted from Tapas 177 (Rochester, NY), Bon Appetit

I know it doesn't look that appetizing (now you can see
why I led with the aioli), but I promise, it tastes good.

What is an aioli anyway?  I'm glad you asked.  It's a creamy French sauce made with garlic, olive oil and egg yolks (often with lemon, herbs or mustard added).  It's traditionally served with meat, seafood or vegetables.  It is very similar to mayonnaise, which is why you can make this type of "quick aioli" using already prepared mayo (which is especially nice if you're nervous about eating raw eggs).

It's true you can make the aioli a day ahead, but be forewarned, the raw garlic will gain strength overnight.  I don't mind (I think I'd drink a garlic shake if someone gave me one), but I know not everyone shares my enthusiasm.  Leftover aioli mixed with sour cream makes a nice dip for parties.

3 comments:

foodieformerlyfat.com said...

Oh. My. God. These. Are. Great.

I feel like a broken record, but these were so good they actually surprised me. Portabello mushrooms are ok. I guess I like arugula. I'm not, honestly, a big fan of mayonnaise. When you served this to me I had already eaten too much of your barley & eggplant salad and thought I was full.

I will never be too full for this sandwich. I've made these a half dozen times since you first made them for me in May. I still can't believe how good they are. YUM!

Elizabeth (Foodie, Formerly Fat) said...

I have to tell you that I made this Rosemary Aioli last night and put it on some crab cake sandwiches we made. Nice firm roll, fresh farmer's market tomatoes and lettuce, no-filler crab cakes, and this aioli was the thing that kicked it over the top. Not just good, great!

Susan said...

That sounds sooo delicious. Nice!

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