Open- Faced Portobello Mushroom Burger

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2 tablespoons mayonnaise

juice of 1/2 lemon

1 small roasted red pepper, chopped into small pieces

salt and freshly ground black pepper to taste


1 package (1 1/2 pounds) ground beef

1 tablespoon jarred dill relish

2 teaspoons worcestershire sauce

salt and freshly ground black pepper

2 tablespoons olive oil

4 portobello mushroom caps (one for each burger)

1 wedge (4 ounces) blue cheese

2 cups shredded radicchio

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