Havarti Cheeseburger with Aioli and Advocado Portobello Salsa

Ingredients

¼ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Grey Poupon Dijon mustard
1/8 teaspoon cayenne pepper
salt
freshly ground black pepper
12 sun dried tomatoes
1 ripe California avocado
1 large Portobello mushroom cap
Colavita extra virgin olive oil
seasoned salt
2 pounds ground chuck (approx. 20 percent fat content)
6 whole wheat buns
6 slices havarti cheese

Instructions

Directions In a bowl, create the aioli by combining mayonnaise, lemon juice, Dijon mustard and cayenne pepper. Season with salt and pepper. Whisk together ingredients until smooth. Cover and set aside. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. For the salsa, dice sun dried tomatoes and place into another bowl. Cut, pit, peel and slice the avocado into ¼ inch dice. Place in bowl and gently stir in 1 tablespoon of the aioli. Cover and set aside. Cut the stem of the mushroom cap flush with the gills. Brush both sides with olive oil and season with salt and pepper. Evenly season the ground chuck with 2 teaspoons of seasoned salt and 1 teaspoon of black pepper. Form into 6 patties, handling as little as possible so as not to compact the meat. When the grill is ready brush the grill rack with olive oil. Place the mushroom cap gill side down on the rack and place the patties on the rack. Cover and cook, turning once, 4 to 5 minutes per side for medium-rare. Turn the mushroom as you turn the patties. While the patties and mushroom are cooking, lightly brush the cut side of the buns with the olive oil. When patties are almost done place a slice of havarti on top of each and place buns cut side down on the rack and grill until toasted. While meat is resting, slice mushroom into ¼ inch dice and gently stir into salsa. Brush cut sides of buns with aioli. Top buns with patties and divide and mound salsa on top of patties. Top with buns and serve. Makes 6 burgers.