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1
Clean the mushrooms gently by using a spoon to remove the gills and a dry paper towel to remove any dirt.
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2
Do not wash!
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3
Brush each mushroom on both sides with 1 TBS (each) of olive oil and 1 TBS (each) of the Balsamic Vinegar.
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4
I prefer to use a thick balsamic vinegar - either a high quality variety or a reduction.
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5
Season each side with a sprinkle of salt and pepper.
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6
Heat a grill pan to medium high heat and 4 TBS of the Olive Oil.
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7
Grill the mushrooms for about 3 minutes on each side (or until cooked through).
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8
Be careful not to move them around too much as you want pretty grill marks to develop.
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9
In the meantime, make the sauce by mixing together the mayonnaise, lemon juice, remaining 2TBS Olive Oil, Garlic clove, scallions, 1 of the red bell peppers, and honey in the food processor.
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10
Blend until smooth.
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11
Sometimes I will add a little fresh parsley if there is some available in my garden.
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12
You can also mix up the flavors a bit and add a canned Chipotle Pepper in Adobo sauce, lime instead of lemon, or cilantro rather than parsley.
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13
Season to your liking with Salt and Pepper.
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14
Toast your rolls and spread each one with the sauce on both sides.
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15
Build the burger by layering with the mushrooms, onion, tomato, sweet potato, bean sprouts, and 1/2 of each remaining red bell pepper.
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16
The colors are just beautiful together and your mouth will be happy when you enjoy!
