Recipe courtesy of Jeff Mauro
Episode: Burgers Are Boss
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Panko-Crusted Portabella Mushroom Burger
Total:
40 min
Active:
40 min
Yield:
4 burgers
Level:
Intermediate
Total:
40 min
Active:
40 min
Yield:
4 burgers
Level:
Intermediate

Ingredients

Directions

Heat the peanut oil to 350 degrees F in a large cast-iron skillet.

Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.

Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels. 

Whisk together the mayonnaise and teriyaki sauce in a small bowl. 

For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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