Best 2 Portabella And Gouda Burger With Garlic Mayo Recipes

Indulge in a symphony of flavors with our delectable Portabella and Gouda Burger with Garlic Mayo. This gourmet burger features a savory portabella mushroom patty, complemented by melted Gouda cheese, crispy bacon, and a tangy garlic mayonnaise. Served on a toasted brioche bun, this burger is a delightful combination of textures and tastes that will tantalize your palate.

Accompanying the main recipe, you'll find a selection of additional culinary delights to enhance your meal. Prepare a batch of crispy sweet potato fries, seasoned with a blend of paprika, garlic powder, and chili flakes, for a sweet and savory side dish. Satisfy your sweet tooth with our rich and creamy chocolate mousse, a decadent dessert that showcases the perfect balance of bitterness and sweetness. And for a refreshing beverage, whip up a pitcher of homemade strawberry lemonade, bursting with the vibrant flavors of ripe strawberries and zesty lemons. These recipes come together to create a complete and satisfying dining experience.

Here are our top 2 tried and tested recipes!

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO

Portabella and Gouda Burger with Garlic Mayo image

I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large portabella mushroom caps, cleaned and stem removed
3 -4 slices gouda cheese (thin slices, smoked is good!)
2 tablespoons olive oil
1 clove garlic, sliced
1 teaspoon dried thyme
2 slices fresh ripe tomatoes (thick slices)
2 good bakery rolls or 4 slices French bread, lightly toasted
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 clove garlic, minced
2 teaspoons bermuda onions, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced
1/2 tablespoon dried parsley or 1 1/2 tablespoons fresh parsley, minced

Steps:

Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
Try to include as much of the sliced garlic and thyme as possible in the skillet.
Turn mushroom caps over and top with cheese.
Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
Alternatively, these are delicious on the grill as well!
Serve with tomato on toasted rolls or French bread spread with garlic mayo.
Really nice with some avocado on the side.

Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8

GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS

Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress image

Provided by Tony Rosenfeld

Yield Makes 6

Number Of Ingredients 16

Ingredients

Aioli:
1/2 cup chopped drained piquillo peppers or roasted red peppers from jar
1 tablespoon Sherry wine vinegar
2 teaspoons finely chopped fresh thyme
1 garlic clove, minced
1/2 cup purchased mayonnaise
Cayenne pepper
Mushrooms:
6 large portobello mushrooms, stemmed, dark gills scraped out
1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices
Extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 large garlic clove, minced
8 ounces Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced
6 sourdough rolls (each about 4 inches in diameter), halved horizontally
1 bunch watercress, stems trimmed

Steps:

For aioli:
Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
For mushrooms:
Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.

Tips:

For the best flavor, use ripe and flavorful portobello mushrooms.
Be sure to clean the mushrooms thoroughly before cooking.
If you don't have a grill, you can cook the mushrooms in a grill pan over medium heat.
To make the garlic mayo, simply combine mayonnaise, garlic, lemon juice, and salt and pepper to taste.
Serve the burgers on your favorite bun, with your favorite toppings.

Conclusion:

This portobello and Gouda burger with garlic mayo is a delicious and satisfying vegetarian burger that is perfect for a summer cookout. The portobello mushrooms are grilled to perfection and then topped with melted Gouda cheese, garlic mayo, and your favorite toppings. The result is a burger that is packed with flavor and sure to please everyone at your table.

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