Quick Cook: Grilled Portobello Burgers with Cilantro-Lime Aioli

Fresh avocado, tomtoes and this sensational sauce elevate portobello burgers to the next level.

I’ve been leaning more and more in vegetarian directions, and while I know that many restaurants have begun serving manufactured “meat,” I prefer this take on a vegetarian hamburger.

I use portobello mushrooms as the flavorful “patty,” because their texture is almost steak-like. Portobellos are just cremini mushrooms left to grow for another day or two. You don’t need to wash them — instead, use a damp cloth and just dust the mushroom off, as necessary. You can marinate the mushroom however you wish, because it acts like a sponge and takes on any flavor. I simply use olive oil and salt.

Serve that portobello burger with all the hamburger fixings — lettuce, tomato, onion — and this fantastic cilantro-lime aioli. The best way to make an aioli or garlic mayonnaise is in a blender. You first create an emulsification by blending eggs, mustard and olive oil. Then slowly add the remaining oils, drop by drop. When it starts thickening, you can start pouring the oil in a slow stream.

If a homemade mayo sounds like too much work, use a store-bought mayo and mix in some garlic, lime and cilantro.

Grilled Portobello Burgers with Cilantro-Lime Aioli

Serves 8

Ingredients:

8 portobello mushrooms, cleaned, stems removed

¼ cup olive oil

2 teaspoons kosher salt

Grapeseed oil for grilling

Tomatoes, lettuce, onions, avocado and buns for serving

Cilantro-lime aioli:

1 whole egg plus 1 egg yolk

1 teaspoon Dijon mustard

½ cup extra-virgin olive oil, divided use

½ cup grapeseed oil

2 cloves garlic, finely minced

1 tablespoon lime juice

2 tablespoons cilantro leaves, finely chopped

1 teaspoon kosher salt

Directions:

Brush the clean mushrooms with olive oil and sprinkle with kosher salt. Heat a ridged grill pan or outdoor grill to medium heat. Brush grill with grapeseed oil. Grill mushrooms until soft, about 7 minutes per side, brushing with additional olive oil, if they look dry.

For the aioli: In a blender, combine the eggs, mustard and 1 tablespoon olive oil. Blend until thick, 15 to 20 seconds.

In a liquid measuring cup, combine the olive and grapeseed oils. With the blender running, slowly add the oil to the blender, drop by drop initially. Once the mayonnaise begins to thicken, continue adding the oil in a very slow, steady stream, until all the oil has been added. Transfer to a small bowl. Season with garlic, lime juice, cilantro and salt. If the mixture becomes too thick, add 2 or 3 tablespoons warm water to the aioli, whisking constantly, to thin the mayonnaise and make a fluid sauce. Transfer to a small glass bowl and garnish with cilantro.

Serve the mushroom burgers on buns with tomatoes, lettuce, onions, aioli and avocado on the side.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.