Burger With Rosemary Aioli, Arugula, And Portobello Mushrooms

• Burger
• 2/3 pound Ground beef, turkey, or lamb
• 2 pieces Provolone cheese
• 2 pieces Portobello mushroom caps
• 4 tablespoons Olive oil
• Salt and pepper to taste
• 2 handfuls Arugula
• 2 Whole wheat burger buns
• Aioil
• 1/2 cup Mayonnaise
• 2 Garlic cloves, minced
• 2 teaspoons Fresh lemon juice
• 2 teaspoons Balsamic vinegar
• 2 teaspoons Chopped fresh rosemary
• 2 Dijon mustard

1. For the aioli: rnWhisk all ingredients in small bowl to blend. Season to taste with salt and pepper.
2. For the burger:rnSeason ground meat with salt and pepper, grill to desired doneness
3. Coat the portobello mushroom caps in olive oil and salt
4. Grill mushroom caps, about 5-8 minutes
5. Toast burger buns
6. Brush aioli on both sides of buns
7. Place burger patty on toasted bun
8. Place a slice of provolone cheese on each burger
9. Place one portobello mushroom cap on each burger
10. Top with fresh arugula

burger, ground beef, provolone cheese, mushroom caps, olive oil, salt, arugula, buns, aioil, mayonnaise, garlic, lemon juice, balsamic vinegar, fresh rosemary, mustard

Taken from food52.com/recipes/29359-burger-with-rosemary-aioli-arugula-and-portobello-mushrooms (may not work)