Juicy Portobello Bun Burgers With Caper Aioli

Directions

1Place the raw cashews in a jar and fill with water so that the cashews are completely immersed. Leave overnight on the counter in a cool place. This step is necessary if you want a smoother aioli. If not, you can skip to step 2. Drain water from cashews and proceed.

2Place all aioli ingredients in a food processor or a blender on high speed until blended to your preferred consistency. Place in an airtight container and in the refrigerator until ready to consume.

3Place 1 tbsp of olive oil in a sauté pan on medium heat. Add onions and peppers and sauté for 7 to 10 minutes on medium heat. Set aside.

4Heat the grill on high temperature.

5Add ½ tsp salt, ground black pepper, and garlic powder to beef patties and mix and form into 4 patties weighing about 5 oz each. Rub 1 tbsp olive oil over patties. Set aside.

6Wipe portobello mushrooms with a paper towel and sprinkle remaining ½ tsp salt. Drizzle remaining olive oil on the inside of the mushrooms.

7Place beef patties on the grill on one side, and the mushrooms flesh side down on the other. Turn heat down to medium.

8Grill burgers for 5 to 7 minutes on each side. If you would like well-done burgers, cook longer, up to 10 to 12 minutes on each side.

9Cook mushrooms for 3 to 5 minutes on each side and take off the grill.

10Place one mushroom on each plate. Add 1 tsp of caper aioli sauce on top. Then the burger patty, onions, and peppers. Place remaining mushrooms on top to make a complete burger. Enjoy!

11Burgers and aioli can be stored separately in airtight containers in the refrigerator up to 4 days.