INSTRUCTIONS
Mix together all the ingredients for the aioli then heat in microwave for 30 seconds, stir again, and refrigerate.
Next, mix up all the burger ingredients and form patties, then set them aside on a plate on the counter.
Now, add some olive oil to a medium sized saute pan over high heat, add your sliced mushrooms and saute and stir for about 8 minutes – until the mushrooms have some golden color to them. Remove the mushrooms from the pan and set them aside.
Turn the heat down to medium-high and add another tablespoon of olive oil to the saute pan, add the onions and peppers, and saute for 8-10 minutes covered. Add the garlic and saute one more minute.
Then mix in the Worcestershire sauce, salt, pepper, and the cooked mushrooms to the pan.
Finally, place 6-8 slices of provolone cheese on top of the veggies and let them melt. Turn the burner off and cover the pan.
Heat the grill to 400-450 degrees. Spray some grill spray on the grates and on each burger. Grill the burgers on one side for 3 minutes, then flip the burgers and grill the other side for another 2 minutes. Remove the burgers from the grill and let them rest for a few minutes.
If you want to heat your buns, spray them with a little grill spray on the cut side and place them cut side down on the coolest part of the grill for about 30 seconds – 1 minute. Be careful they can burn quickly.
Meanwhile turn the burner on under the onions and peppers. Reheat for a few minutes until the cheese softens and melts.
To assemble, smear some Aioli on the buns, add a burger, layer on the onion/peppers/mushrooms mixture and enjoy!
NOTES
For Low Carb Option, simply omit the brioche bun. This reduces carbs from 36g, to approximately 14g… after factoring in 5g of fiber, this results in net carbs of about 9g-10g.
