Grilled Portabella Mushroom & Eggplant Blue Cheese Burgers

It's been a beautiful weekend here in Boston and in true American spirit, had to break out the grill over the weekend. Saturday night, my good friend Josh grilled up three pizzas (will blog another time) a Mexican, Hawaiian, and Chinese style with Kale. Sunday I played in my regular softball league and decided to grill up some delicious summertime veggies and put them on a bun. What I came up with were, grilled portabella mushroom cap's filled with blue cheese crumbles on top of grilled eggplant with the standard burger accoutrements.

Grilled Portabella Mushroom & Eggplant Blue Cheese Burgers:
4 Portabella Mushroom Caps (remove stem)
1 Eggplant (four slices 1 inch thick)
1 Head of Boston Bibb Lettuce
2 Beefsteak Tomatoes
1 Red Onion
1 container of Blue Cheese
4 Pack of Deluxe Burger Rolls

Spicy Mayo:
1/2 cup Mayonaisse
Sriracha Sauce (to your liking)
Frank's Red Hot (to your liking)
Red Pepper Flakes
1 tsp Green Onion (chopped)

Mix all ingredients of the spicy mayo in a mixing bowl and chill till time of serving. Wash your lettuce, slice your tomatoes and red onions into slices and leave on a plate for your guests to dress their burgers. Grill your portabella mushrooms and eggplant slices on a medium heat grill. After cooked to the level of your likeness (about 5 minutes on each side) with nice grill marks on both sides, flip the mushroom's so the cap side is on top, stuff with the blue cheese crumbles and let melt down on the grill for about 2 minutes. Toast the burger buns for a crisp bite. Now all of your components are cooked and you are ready to start building your burgers. Dress the buns with the spicy mayo, lay out your lettuce/tomato/red onion on the bun, and stack your blue cheese portabella mushroom caps on top of the eggplant. There you go! A delicious, nutritious, and even vegetarian summertime grilled meal!