Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress

Name: Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress
Yield: 6 Servings
Ingredients: 1/2 cup chopped drained piquillo peppers or roasted red peppers from jar; 1 tablespoon Sherry wine vinegar; 2 teaspoons finely chopped fresh thyme; 1 garlic clove, minced; 1/2 cup purchased mayonnaise; Cayenne pepper; 6 large portobello mushrooms, stemmed, dark gills scraped out; 1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices; Extra-virgin olive oil; 2 teaspoons chopped fresh thyme; 1 large garlic clove, minced; 8 ounces Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced; 6 sourdough rolls (each about 4 inches in diameter), halved horizontally; 1 bunch watercress, stems trimmed

By Tony Rosenfeld

June 30, 2008

Recipe notes