Everything tasted great, the mushrooms were very flavorful! Set aside, uncovered at room temperature, to marinate (at least 30 minutes). While cheese is melting, lightly butter buns and place face down on grill to toast, or place under the broiler until golden brown. Thanks so much for the lovely review! Will definitely make again! Let cool before use. Next Make the Roasted Garlic Aioli: Cut the tops off 3 cloves of garlic. It is simpler and extremely tasty. 5 from 2 votes. Bake fries until tender and browned in spots, 18 to 22 minutes. Such a tasty and easy supper! I didn’t end up adding the 2 raw garlic cloves in the aioli and found that to be the perfect touch of garlic when everything was put together. Mix ground sirloin, chopped bacon and Worcestershire sauce. I love mushrooms, I love carmalized onions and I love garlic but unfortunately this recipe didn’t do it for me. I added a tsp of lemon and it was perfect…my husband who doesn’t typically like the “healthier” versions of things loved it and had no clue it wasn’t mayo based! I did not make the cashew garlic spread, I just mixed some garlic powder into mayo instead. The marinade for the portobellos was delicious. I will definitely be saving this recipe for future meals. While they marinate you’ll make a simple garlic aioli with roasted garlic for a more subdued, sweet garlic flavor, which complements the burgers perfectly. I served them to my non vegan family last week and all were impressed. Transfer to a serving dish and set aside. These are so good. Thanks so much for the lovely review, Grainne! 2. We’d made the aioli with sunflower seeds, adding a little water to loosen the texture and would likely reduce or eliminate the raw garlic next time – otherwise a lovely dish I’d be happy to make again. However combined with the mushrooms/tomato/lettuce/caramelized onions/bread – it was perfect! Drizzle with a little oil, sprinkle with sea salt, and loosely wrap in foil. For the best experience on our site, be sure to turn on Javascript in your browser. Sure to please plant-based and meat eaters alike! These next-level burgers are juicy, umami-rich, and ready in less than 30-minutes. Awesome! Will be 100% making these again. Fantastic recipe, we grilled them and our family of 5 ate them all! At this time, prepare any serving items, such as browning hamburger buns on the skillet (or grill), slicing tomato, or chopping greens. Preheat barbecue to medium-high. This recipe is AMAZING!! I’ve also used the garlic aioli on vegan BLTs — it’s delicious! Thanks so much for the lovely review, Kristin. This has become a staple in my house. Thanks so much for sharing! We’re so glad you enjoyed it, Leah! Aioli Burger recently made ABC 15’s list of five burgers you must try in Arizona with the truffle burger coming in at #4. Do you think you have an idea of what I could use? We are so glad you enjoyed these! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I put in two raw garlic cloves in the aioli and it was too much for the kids, but still yum (but incredibly strong!) This was sooo delicious. It was hard to hold together in the bun and it was very wet and dripped all over. Marinading for 30 minutes is sufficient in our experience. You can either grill your mushrooms or cook them on the stovetop — either way, they’re absolutely delicious. : ) My husband raved about it. The flavours were just delicious. Thinly slice the mushrooms. I made buns using this recipe (wheat flour and some vital wheat gluten instead of white). Thanks so much! I used muenster cheese and baby kale as well. My daughter did enjoy the mushroom burger. To caramelize onions, heat a large skillet over medium heat. I’d like to make this, but I’m not vegan. Sauté the vegetables. For the best experience on our site, be sure to turn on Javascript in your browser. Then drain and rinse thoroughly. These were some of the best veggie burgers I’ve ever had. I forgot to include a rating with my comment. And it's also a great go-to veggie dip. In a large skillet, heat 1 tablespoon of vegan butter and 1 tablespoon of olive oil over medium-high … This is the best portobello sandwich recipe ever….It’s our favorite go to….and we grill (rather than bake) the portobellos after brushing them with balsamic dressing and sprinkling on Italian seasoning. Hands down one of the best things I’ve ever put in my mouth! While cooking, brush with any leftover marinade for extra flavor. To serve, add a generous spoonful of garlic aioli to each bun and top with aioli, then tomato, lettuce (or greens), mushrooms, onions, and more aioli on top of the bun. I didn’t use roasted garlic or let the cashews or mushrooms set for any longer than 10 minutes (although I’m sure it would have made it even more lovely) but it still turned out phenomenal! Thanks for sharing! Let sit uncovered for 1 hour. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I used almond milk in the aioli — it wasn’t quite as smooth and creamy as I was hoping, so next time I might blend for longer and add a little more olive oil. Preheat the oven to 425°F. Thanks again Dana! You can use gluten-free buns or serve on lettuce leaves. It is messy but oh so good! The layout of the recipe I found difficult to follow and the end result I felt did not merit the effort. My boyfriend said “You can’t even get this kind of stuff in restaurants!”, Wow this was absolutely amazing! Thank you! My new favorite “burger” recipe. I think it would be helpful to include the exact recommended time for marinating (I was able to find my answer in the comments) as well as exact amounts for salt and pepper for those new to cooking. If you’ve never tried a balsamic-marinated portobello mushroom, you probably haven’t lived. I will say that this was time-consuming the first time (making buns and a 15 minute grocery trip was part of that. My mom used to be gluten-free, but now she is basically vegan so she can’t eat like tons of things and that makes me said to just eat something gluten and hear mom say that she wishes she could eat that. Then slowly add the oil, drop by drop, while whisking constantly. Serve immediately. Hmm, sounds like the burgers just didn’t get cooked for long enough. In my recent trip to Portugal, I bought a delicious mango chutney from “meia duzia”… I’ll give it a try with this recipe. In the meantime, place cashews in a bowl and cover with just boiling water. These 10-ingredient portobello burgers are the best mushroom burgers we’ve ever had! We also had the Steakhouse kobe burger. And while that’s happening, you can sauté some onions until caramelized. We have a severe allergy in the family. The balsamic compliments the portabello very well. Cook the burgers for 2 to 3 … When burgers are resting, toast the buns on the grill for 2 minutes, face down, until slightly golden. Thank you anyway. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Thanks for sharing your experience! They were a HUGE hit! Off the charts, totally delicious. Amazing! We aren’t sure of exact measurements though. Can’t wait to add this to our regular rotation! Delicious! I followed the recipe exactly and yes, they were a bit saucy (my fave kind) but I smooshed the shrooms down in the pan with a potato masher (technical stuff!) Let us know how it goes! It would provide a similar effect! Can’t be rated high enough! Aioli Burger – aged sharp cheddar, applewood bacon onion jam, crisp lettuce, vine ripe tomato, roasted garlic aioli White Truffle Swiss Burger* – roasted mushrooms, swiss cheese, caramelized onions, white truffle aioli California Burger* – avocado, pickled red … All I can say is… SOO GOOD! The only substitution we made was that we added vegan mayo and lemon juice to the Aloli (for a little extra flavour)! In the last minute of cooking, add a couple slices of cheese to each burger. Thank you!! I went there with another discerning palate partner and unctuous preference. Cheers, friends! What can I subsitute for the cashews? Thanks so much for sharing, Crystal! In fact, “aioli” means garlic and oil, making the term “garlic aioli” redundant. Thanks so much for the lovely review, Erin. It was much quicker to make than I expected it to be too! I look forward to making it again with less raw garlic. It’s super helpful for us and other readers. Trim off the top of the head of garlic to expose cloves. But I’m making it again in a couple of days with guests and I won’t have to do the buns, marinade, or aioli again. Serve with Garlic Aïoli. To each burger bun add 1 tablespoon of the lemon garlic aioli, then salmon burger, … Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade. Store leftover mushrooms separately in the refrigerator up to 2-3 days, though best when fresh. I had to mix the aioli with mayonnaise for it not to be super overpowering, sharp garlic flavor. Not only are these veggie burgers delicious, they’re also relatively easy to make and require just 10 ingredients! You set is great and I have gotten some excellent ideas from it. We haven’t tried freezing it, but let us know if you do! The aioli was the perfect touch. Taste and adjust seasonings as needed, adding more olive oil or water for creaminess or salt for saltiness. Grill burgers over medium 8 to 10 minutes or until well browned and internal temperature is at least 165°F, turning once. I have two Vegan granddaughters and bought ready made plant based protein that is similar to ground beef in presentation. The burgers were a touch heavy on the balsamic, so I will probably only marinate them for 30 minutes next time. For the burgers, mix the ground beef with the salt and pepper in a large bowl. WHAT’S ON THE MENU? Creamy, garlicky and packed with umami flavor, this Roasted Garlic Aioli is perfect to spread on burger and sandwiches, or to serve as a dip for fries and crudités. Preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Place in the oven, directly on an oven rack, for 40-45 minutes, or until the cloves are golden and caramelized (HINT: this is a great time to make your aioli and prep your burger toppings). I doubled the carmelized onions. With sautéed peppers, onions and mushrooms, melted provolone cheese and a tasty smear of garlic Parmesan aioli that takes this burger … Notes Instead of mayonnaise, substitute 1 can of Cannellini or Garbonzo beans, rinsed and drained, the juice of one lemon, one tablespoon of apple cider vinegar, and one tablespoon of tahini. Could I use roasted cashews or raw almonds instead of raw cashews for the aioli? :). But hey! Top with more Garlic Aioli Mayo, Primal Kitchen Ketchup, Primal Kitchen Mustard, lettuce, tomatoes, chiles, pickles, onions, avocado, and more. I forgot to put the garlic in the marinade and for the aioli I used mayo and just the roasted garlic. This will definitely be a staple in our meal rotation! A true aioli uses the latter — patience and elbow grease, along with garlic, olive oil, kosher salt, and a touch of lemon. The mushrooms were delicious but the aioli was bland so I added some apple cider vinegar, sriracha, and lemon zest – that really woke it up! 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