Panko-Crusted Portabella Mushroom Burger
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
38
Spice
73
Sweetness
46
Sourness
47
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 large
Egg (beaten)1 cup
Mayonnaise (japanese)4 tsps
Teriyaki Sauce1 small
Red Onion (thinly sliced)Directions:
1
Heat the peanut oil to 350 degrees F in a large cast-iron skillet
2
Heat a grill pan over medium-high heat
3
Grill the pineapple slices to get nice grill marks, about 2 minutes per side
4
Butter and grill the buns as well
5
Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes
6
Dredge each mushroom cap in the flour first, then the egg and finally the panko
7
Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes
8
Drain on a baking sheet lined with a cooling rack or paper towels
9
Whisk together the mayonnaise and teriyaki sauce in a small bowl
10
For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns
11
Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf
12
Oh man!