Panko-Crusted Portabella Mushroom Burger

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 burgers
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Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep

4 round pineapple slices (either fresh or canned), each justover a 1/4-inch thick

Butter, for grilling

4 onion rolls, split, buttered and griddled

1 cup all-purpose flour

3 large eggs, beaten

2 cups panko breadcrumbs

Kosher salt and freshly ground black pepper

4 portobello mushroom caps (about 1 pound), gentlycleaned and gills removed

1/2 cup Japanese mayonnaise (or regular if you can't findit)

4 teaspoons teriyaki sauce

1/2 small red onion, thinly sliced

4 to 8 leaves red leaf lettuce


  1. Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
  2. 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.
  3. 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. 
  4. Whisk together the mayonnaise and teriyaki sauce in a small bowl. 
  5. 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!