Panko-Crusted Portobello Mushroom Burgers
- Level: Easy
- Yield: 4 portobello mushroom burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 311
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 59
- Sodium
- 269
- Total: 40 min
- Active: 40 min
Ingredients
Peanut oil, for frying
4 pineapple rings (either fresh or canned), each just over 1/4 inch thick
Butter, for the rolls
4 onion rolls, split
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko
Kosher salt and freshly ground pepper
4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed
1/2 cup Japanese mayonnaise (or regular if you can’t find it)
4 teaspoons teriyaki sauce
1/2 small red onion, thinly sliced
4 to 8 leaves red leaf lettuce
Directions
- Heat 1 to 1 1/2 inches peanut oil in a large cast-iron skillet until 350˚ F.
- Meanwhile, heat a grill pan over medium-high heat. Grill the pineapple to get nice grill marks, about 2 minutes per side. Butter and grill the rolls as well.
- Set up a breading station of flour, beaten eggs and panko seasoned with salt and pepper in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the beaten egg and finally the seasoned 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 each bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and 1 or 2 lettuce leaves. Add the top buns.