Portobello Mushroom Burgers in Breadcrumbs

Ingredients:

• Peanut oil for frying mushrooms
• 4 round slices of pineapple (fresh or canned), each just over 0.5 cm thick.
• Butter, for grilling
• 4 onion buns, halved, buttered and pan-fried
• 1 cup flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 4 portobello mushroom caps (about 450g), gently patted clean and scalloped
• 0.5 cup Japanese mayonnaise (or regular)
• 4 teaspoons teriyaki sauce
• Half a small red onion, thinly sliced
• 4–8 red lettuce leaves

Preparation:

1. In a large cast iron skillet, add 3-4 cm of peanut oil and heat to 175°C.
2. Preheat a grill pan over medium-high heat. Grill the pineapple slices until nicely charred, about 2 minutes per side. Brush the buns with oil and grill them too.
3. Place flour, eggs, and breadcrumbs seasoned with salt and black pepper in 3 separate shallow dishes. First, coat each mushroom cap in flour, then dip it in egg, and finally roll it in breadcrumbsFry the mushrooms until golden brown and cooked through, about 4–5 minutes. Transfer to a baking sheet lined with paper towels or a wire rack.
4. Combine mayonnaise and teriyaki sauce in a small bowl. Spread a small amount of teriyaki mayonnaise on the bottom and top bun halves. Top the bottom bun with a slice of pineapple, a fried portobello mushroom cap, a few onion rings, and a lettuce leaf. Top with the top buns.