Grilled Portobello Mushroom Burgers with Sun-Dried Tomato Aioli

Elevate your burger game with savory grilled portobello mushrooms and a rich sun-dried tomato aioli.

Ingredients

• 4 large portobello mushroom caps
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1/4 cup sun-dried tomatoes, finely chopped
• 1 tablespoon lemon juice
• 4 hamburger buns, toasted
• 4 lettuce leaves
• 8 slices tomato

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
3. Brush the marinade over both sides of the portobello mushroom caps.
4. Place the mushrooms on the grill, gill side up. Grill for about 5 minutes on each side, until tender and charred in spots.
5. While the mushrooms are grilling, prepare the aioli by mixing mayonnaise, sun-dried tomatoes, and lemon juice in a bowl.
6. To assemble the burgers, spread a generous spoonful of the sun-dried tomato aioli on the bottom half of each toasted bun.
7. Place a grilled portobello mushroom cap on each bun, followed by a lettuce leaf and two tomato slices.
8. Top with the other half of the bun and serve immediately.

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