Panko-Crusted Portabella Mushroom Burger
This recipe crafts a delightful Panko-crusted Portabella Mushroom Burger. It features crispy fried mushrooms, caramelized grilled pineapple slices, and a savory teriyaki mayonnaise, all served on griddled onion rolls with fresh red onion and lettuce. A satisfying and flavorful vegetarian take on a classic burger.
Equipment
- 1 Large Cast Iron Skillet
- 1 Grill Pan
- 3 Shallow Dishes for breading station
- 1 Baking Sheet with a cooling rack
- 1 Whisk
Ingredients
Main
- Peanut oil for frying, enough to fill your skillet 1 to 11/2 inches deep
- 4 round pineapple slices either fresh or canned, each just over 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, 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 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!
Notes
Achieving a crispy, golden crust on the portobello mushrooms is key; maintain the peanut oil at 350°F using a thermometer for consistent results and avoid overcrowding the pan. For optimal drainage and crispness, always place fried items on a wire rack set over a baking sheet, not directly on paper towels. Grilling the pineapple caramelizes its natural sugars, adding a crucial sweet-tart balance to the savory mushroom. Consider adding a touch of grated ginger or garlic to the teriyaki mayo for an extra layer of umami. Ensure your onion rolls are well-buttered and griddled for a rich base that complements the hearty mushroom.