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fried portobello mushroom burger

Fried Portobello Mushroom Burger

Catalina T
Delicious fried Portobello Mushroom burger in a brioche bun with swiss cheese, rocket and garlic mayo sauce. It's so satisfyingly good!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American, Western
Servings 2 burgers
Calories 635 kcal

Ingredients
 
 

  • 2 large portobello mushrooms (NOTE 1)
  • 2 Slices swiss cheese (NOTE 2)
  • ½ cup baby rocket leaves (NOTE 3)
  • 2 brioche burger buns (NOTE 4)
  • Vegetable oil to fry

FOR THE BREADING

  • ¼ cup plain flour
  • 1 large egg
  • 1 cup panko breadcrumbs (NOTE 5)
  • 2 tsp parmesan cheese (NOTE 6)
  • ¼ tsp garlic powder
  • ¼ tsp ground paprika
  • ½ tsp salt

FOR THE GARLIC MAYO

  • 3 tbsp whole egg mayonnaise
  • 2 cloves garlic (minced)
  • 1 tsp lemon juice
  • 1 pinch of salt and pepper

Instructions
 

  • In a mini food processor add in the garlic and pulse until finely chopped, add in the mayonnaise and lemon and pulse a few times until combined. Transfer the to a small bowl, add in salt, pepper and stir to combine. Set aside for the flavours to develop.
    garlic mayo sauce
  • Turn the portobellos upside down, using a small sharp knife cut off the stems leaving just the caps. Using your fingers gently pull off a thin layer of skin from the cap starting from the outer edges to the centre of the mushroom.
    preparing portobello mushrooms
  • Use 3 separate bowls to bread the portobellos. One bowl for flour, one bowl for a lightly beaten egg, one bowl for the breading mix (combine panko, salt, pepper, paprika and garlic powder and mix well)
    Bread the portobellos
  • To ensure no excess oil will seep into the portobello whilst frying take the time to cover the entire portobello (including under the caps) in all 3 breading steps. STEP 1: Cover the entire portobello in flour and shake off any excess STEP 2: Cover the entire portobello into the egg making sure there are no dry spots STEP 3: cover the entire portobello with the breading mix.
  • If using a deep fryer, heat up oil to 180°C (356°F) and cook mushroom for 3 to 4 minutes on each side. To shallow fry use a medium size fry pan and pour enough oil to cover the mushroom halfway. Heat the oil on medium heat, the oil will be ready when to use when it bubbles when a small piece of bread is added. Cook the mushroom for 3 to 4 minutes on each side. Make sure the oil is not too hot or it will burn the crumbs without cooking the mushroom.
    Frying portobello mushrooms
  • Place the mushrooms on a cooling rack and add a slice of swiss cheese on top, the residual heat from the mushrooms will slightly melt the cheese.
    making portobello mushroom burgers
  • Grill the insides of the burger buns on high heat for a couple of minutes or until toasted. Starting at the bun base, place the rocket leaves, the portobello mushroom, swiss cheese, the garlic mayo sauce and the burger lid.

Notes

NOTE 1: Portobello mushroom - Try and select mushrooms that are slightly bigger than the burger bun. As we are frying the portobello there is no need to remove the gills, to clean it we will be peeling of the skin from the cap. Any variety of large mushroom can be used if portobellos aren't available such as 'flat mushrooms'.
NOTE 2: Swiss cheese - The nutty, sweet and mild flavour of swiss cheese in this burger complements the fried mushroom and brioche. You can swap swiss cheese for your favourite slice of cheese.
NOTE 3: Baby Rocket (Arugula) - Rocket has a peppery and bitter taste. Due to its bitterness, rocket may not be suited to everyone's taste. A good alternative is baby spinach as it has a more neutral taste.
NOTE 4: Brioche buns - The soft, sweet and buttery buns work really well with the fried mushroom and swiss cheese. If you are not a fan of brioche you can swap it with your favourite buns.
NOTE 5: Panko bread crumbs is a Japanese breadcrumb. Panko is lighter and flakier than Western-style breadcrumbs, it absorbs less oil and makes food crispier in texture. You can usually find Panko in the international section in supermarkets or in Asian specialty shops.
NOTE 6: Parmesan cheese - Use the grated parmesan cheese you find on the supermarket shelf (not in a fridge area).

Nutrition

Serving: 1burgerCalories: 635kcalCarbohydrates: 40gProtein: 16gFat: 39gSaturated Fat: 18gCholesterol: 118mgSodium: 1029mgPotassium: 418mgFiber: 3gSugar: 5gVitamin A: 518IUVitamin C: 3mgCalcium: 229mgIron: 3mg