Enjoy a mouthwatering vegetarian burger with these juicy portabella mushroom burgers. Topped with a tangy red pepper mayonnaise, these burgers are packed with flavor and perfect for a summer barbecue.
Ingredients
- 4 portabella mushroom caps
- 4 hamburger buns
- 1 red bell pepper
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 slices Swiss cheese
- 4 lettuce leaves
- 4 tomato slices
- 4 red onion slices
Directions
- Preheat the grill to medium-high heat.
- Remove the stems from the portabella mushroom caps.
- Using a spoon, gently scrape out the gills from the inside of the mushrooms.
- In a small bowl, combine the minced garlic, lemon juice, olive oil, salt, black pepper, and cayenne pepper.
- Brush the garlic mixture evenly over both sides of the mushroom caps.
- Place the mushroom caps on the preheated grill and cook for 4-5 minutes per side, or until tender.
- While the mushrooms are grilling, roast the red bell pepper directly over the flame of a gas stove or under the broiler until blackened and charred.
- Transfer the pepper to a bowl and cover with plastic wrap. Let it sit for 5 minutes to steam.
- Remove the blackened skin from the pepper and discard the seeds and stem.
- In a food processor, combine the roasted red pepper, mayonnaise, and a pinch of salt. Blend until smooth.
- Spread the red pepper mayonnaise on both halves of the hamburger buns.
- Place a grilled mushroom cap on the bottom half of each bun.
- Top each mushroom cap with a slice of Swiss cheese.
- Place the burger buns with the mushrooms and cheese back on the grill for 1-2 minutes, or until the cheese has melted.
- Remove the buns from the grill and assemble the burgers by adding a lettuce leaf, tomato slice, and red onion slice on top of the mushroom cap.
- Place the other half of the bun on top and serve hot.
- Enjoy your delicious and flavorful portabella mushroom burgers with red pepper mayonnaise!
