Panko Mushroom Burgers on Pretzel Buns
- Super Fast
Why we love it:
- 1⁄2 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Garlic Powder
- 1⁄2 teaspoon Dried Thyme
- 11⁄4 pounds Portobello Mushroom (usually about 3-5 mushrooms)
- 1 Egg
- 1 cup Panko Breadcrumbs
- 1 teaspoon Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 8 ounces Provolone Cheese (4 slices)
- 1 Slicer Tomato
- 1⁄2 Red Onion
- 2 teaspoons Mayonnaise
- 1 teaspoon Sriracha (or to taste)
- 4 Pretzel Buns (or your favorite burger buns)
- 1 cup Green Leaf Lettuce
- 1 English Cucumber
- 1 teaspoon Balsamic Vinegar
In a small bowl, mix together the paprika, salt, garlic powder, and thyme.
Remove the center stem from each mushroom and brush off any dirt with a slightly damp paper towel.
Lay each mushroom flat on a work surface. Slice the cap in ½ so you have 2 round pieces; be careful to slice a little lower than you think you need to so the gills and edges of the cap remain in tact. If it falls apart at all, just use those pieces anyway when you piece the burger together.
3. EGG WASH
Whip the egg lightly in a bowl large enough for the mushroom rounds. Set out the panko on a plate and set out a baking sheet to catch the finished mushrooms.
Drizzle the oil over the mushrooms evenly, then coat in the spice blend. Dip in the egg next, flip to cover both sides. Press lightly into the panko and coat both sides. Set on the finished pate and repeat with all of the pieces, even any smaller broken pieces.
Heat the butter over medium high heat in a large sauté pan and add the mushrooms when it’s melted. Cook on the first side for about 5 minutes, then flip and cook the second side for 3 - 4 minutes. Return to the first side for another 1 - 2 minutes; and the second side again for a final 2 minutes. On this final flip, evenly divide the cheese over the top and let it melt. If you need a boost, it’s ok to cover the pan to help it melt.
While the mushrooms cook, slice the tomato into rounds. Slice the onion into thin half-moons. When the mushrooms pieces have flipped the second time you can add them to the pan if you have enough room. If not, hold off until the mushrooms are done cooking.
Cook the onion and tomato until charred on the edges and softened a bit. Don’t move the tomato around too much, you just want to sear one side then carefully flip it. The onions can be moved as frequently as you wish and will be milder in taste the longer you cook them.
Stir together the mayo and the sriracha.
Spread sauce on pretzel buns. Add leaves of clean lettuce. Top with pieces of mushroom to make a sandwich to taste - depending on how you sliced the mushroom you may have between 1 - 4 pieces.
Slice cucumber into rounds. Toss in a bowl with a pinch of salt and balsamic vinegar.
Top the sandwiches with onions, tomato and add the bun lid. Slice in ½ and serve with cucumbers.