Portobello ‘Shroom Burger

vegetarian

Ingredients

  • 3 portobello mushroom, caps
  • Vegetable oil for deep frying
  • 1/2 cup flour + 1/4th tsp flour, divided
  • 2 eggs + 1 egg yolk
  • 1.5 cups panko/breadcrumbs
  • 1 cup mozzarella cheese, grated
  • 1/2 cup cheddar cheese, grated
  • 1/2 tsp minced onion
  • 1/6 tsp minced garlic
  • 1/4 tsp cayenne pepper
  • Baby spinach or lettuce
  • 1 plum tomato, large round slices
  • 1 onion, large round slices
  • 12 thin slices of pickled cucumber
  • 3 burger buns
  • 1/2 tbsp olive oil

Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 2 tsp ketchup
  • 1/2 tsp pickling liquid
  • 1/2 tsp cayenne pepper

Pickling Liquid

  • 3/4 cup water
  • 1 cup vinegar
  • 1 tbsp sugar
  • 1/2 tsp chili flakes
  • 1/2 tsp each of black pepper and salt

Preparation

Pickled Cucumber

  • Bring all the ingredients of the pickling liquid to a boil.
  • Thinly peel and slice half a cucumber and place it in a mason jar.
  • Once the liquid is boiled, add 5-6 cubes of ice so it cools quickly.
  • Add the liquid to the mason jar and let it cool in the fridge for 3-4 hours.

Sauce

  • Combine all the sauce ingredients and set aside.

Portabello Mushroom

  • Preheat oven to 180° C.
  • Rub 1/2 tbsp olive oil, some salt, and some pepper on the mushroom caps and place gill side down on a baking tray lined with a baking sheet.
  • Bake for 10-12 minutes until soft. Remove from oven and let it cool.
  • Meanwhile prepare your mushroom stuffing. Combine minced garlic, minced onion, 1 cup grated mozzarella, 1/2 cup cheddar, 1/4 tsp flour, 1/4 tsp cayenne pepper and 1 egg yolk in a bowl.
  • Place the breadcrumbs in one plate, 2 eggs (after whisking) in another plate, and flour in another plate – ready for breading.
  • Slice the caps of the portobello mushroom (carefully!) in such a way that you can put the stuffing in between. Stuff the portobello mushrooms generously but make sure no filling is coming out when you close the top cap.
  • Bread the portobello mushroom – dip it in flour on both sides, then eggs, then breadcrumbs. Once all 3 are done, place them in a plate and put it in the fridge.
  • In a deep pot, put vegetable oil for frying and get it to about 180° C. If you don’t have a thermometer, you can test by dropping some breadcrumbs and hear an instant sizzle.
  • One by one – fry your breaded portobello mushroom and drain it on a paper towel on removal.
  • Order of assembly? Bottom bun >> sauce >> lettuce/baby spinach >> 1 slice tomato >> portobello mushroom patty >> 4 slices picked cucumber >> onion >> top bun.

Vegan? Try out this delish Pulled Vegan Burger!