A portobello is the OG meatless burger option. Once you make it ultra crispy yet juicy in the middle and put it on a squishy bun, you’ll be saying ‘meat who?!
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 portobello mushroom burgers |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 311 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 59 mg |
| Sodium | 269 mg |