Panko Crusted 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
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