Crunchy Portobello Mushroom Burger With Grilled Pineapple

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
• 4 round pineapple slices, each justover a 1/4-inch thick (either fresh or canned)
• butter, for grilling
• 4 onion rolls, split, buttered and toasted on the griddle
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• kosher salt
• fresh ground black pepper
• 4 portobello mushroom caps, gently cleaned, gills removed (about 1 pound)
• 1/2 cup japanese mayonnaise (or regular with a dash of seasoned rice vinegar)
• 4 teaspoons teriyaki sauce
• 1/2 small red onion, thinly sliced
• 4 -8 leaves red leaf lettuce

Recipe

• 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!