My Favorite Grilled Portabello Mushroom Burger (Delicious Magazine)

This recipe is per person.   Obviously, you can use smaller amounts of pesto and aioli.

Favorite Hamburger type bun

1-2 portabello mushrooms - stalks diced

2 tbsp. olive oil for brushing mushroom before grilling

1 tbsp. finely chopped herbs - I mixed up fresh rosemary, thyme and a pinch of salt, pepper and garlic powder

Juice from 1/2 lemon

2 tbsp. red chili pesto (I'm going to make my own but you can easily buy red pesto, no heat or with heat at any grocery story.  I got mine from Walmart in the International aisle.

2 tbsp. garlic aioli or as I used Stonewall Kitchen's  lemon aioli

Handful of rocket lettuce

Heat BBQ and whisk olive oil and herbs with any other seasonings that you want in a small bowl.  Brush mushrooms on each side let sit for 5 minutes to soak up herb oil.  Then grill mushrooms 5 minutes on each side on BBQ grill.  Sautee the diced stems in a pan.

When done, squeeze juice of 1/2 lemon over mushrooms.  

Brush any leftover herb oil inside the hamburger bun and toast lightly in the oven. If you've run out, hell, make more!

Spread the base of the bun with red pesto and top with rocket lettuce, mushroom, Spread the burger lid with aioli and add sauteed diced mushrooms.  Absolutely delicious!