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Panko-Crusted Portabella Mushroom Burger
Ingredients
  • Peanut oil, for frying, enough to fill your skillet 1 to 1½ inches deep
  • 4 round pineapple slices (either fresh or canned), each just over a ¼-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
  • ½ cup Japanese mayonnaise (or regular if you can't find it)
  • 4 teaspoons teriyaki sauce
  • ½ small red onion, thinly sliced
  • 4 to 8 leaves red leaf lettuce
Steps
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