A delightful twist on the classic burger, featuring juicy portobello mushrooms and a creamy garlic aioli.
Combine the mayonnaise, Dijon mustard, dill weed, and minced garlic in a bowl. Whisk until smooth.
Let the aioli chill in the refrigerator for at least 20 minutes to enhance the flavors.
Clean the portobello mushrooms and remove the stems. Mix the olive oil and minced garlic in a small bowl.
Use a damp cloth to clean the mushrooms to avoid water absorption.
Brush the olive oil mixture onto both sides of the mushrooms.
Ensure even coating for consistent flavor.
Preheat the grill to medium-high heat. Place the mushrooms on the grill, rib side down, and cook for 3-5 minutes.
Avoid pressing the mushrooms to retain their juices.
Flip the mushrooms and place a slice of cheese on each. Grill for an additional 3 minutes until the cheese melts.
Cover the grill briefly to help the cheese melt evenly.
Assemble the burgers by placing the grilled mushrooms on buns and topping with the aioli and your favorite toppings.
Serve immediately for the best taste and texture.
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