RECIPES: Recipe Details

Rate This Burger 
No votes yet

Chevre Burgers with Portabella Mushrooms and Roasted Red Pepper Aioli

My grandfather was always the one in the kitchen growing up. He was a true Scandinavian Minnesotan. Coming from the depression era he never wasted a thing, in fact we only had burgers when we had company because in his mind meat should be used in a casserole to make it go farther, but every burger he made had lettuce and mayo on it. As I walk through the grocery aisles I feel so lucky to have so many choices available to me and I try tons of new ingredients but I always keep the basics in mind. In this case its moist, nurturing burgers with lettuce and mayo…and a few other ingredients I'm sure my grandfather would have loved.


Red Pepper Aioli:
three quarter cup Smart Balance Mayo
5 tablespoons minced (Jarred) fire roasted red pepper
2 tablespoons sour cream

Marinated Mushrooms:
16 ounces portabella mushroom caps
6 tablespoons soy sauce

2 pound ground chuck
2 teaspoons celtic sea salt
2 tablespoon Cabernet Sauvignon
4 tablespoon Roasted Red Pepper

Vegetable oil for brushing on the grill rack
6 oz chevre cheese
6 leafs romaine lettuce
6 soft Kaiser rolls split


Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium high

To prepare the Aioli, Mince the jarred red pepper and combine in a small bowl with the mayo. Using a spoon mash the red pepper into the mayo while mixing leaving some chunks but getting the mayo a nice pink color. Mix the sour cream in and whip lightly. Cover with saran wrap and set aside.

Marinated and grilled mushrooms:
Thick slice the mushroom caps and toss in the soy sauce. Grease half the grill with vegetable oil and grill the mushrooms 3 minutes on each side. Remove from grill and cover.

Gently mix chuck, salt, wine and red pepper together. Avoid compacting the meat. Form 6 patties to fit the bun. Brush the grill with vegetable oil. Grill patties for 7-8 minutes on each side. The last two minutes of the last side spread 1 ounce chevre cheese on top of patty. Place buns cut side down on the other side of the grill to toast.

To assemble burgers, spread a generous amount of the aioli mixture on the cut side of the rolls. On each roll bottom layer a lettuce leaf, patty covered with chevre cheese, and mushroom slices. Add the roll tops and serve.