Portobello Mushroom Burger

Breaded and deep fried portobello mushroom burger with lettuce, tomato, avocado and balsamic aioli.

Cuisine: Family Casual • Sports Bar • Burger


1 eaPortobello Mushroom
6 ozFlour
2 eaEggs
8 ozPanko Bread Crumbs
2 ozAvocado Sliced
2 ozButter Lettuce
2 ozTomato Sliced
2 cupRed Onion Sliced
½ ozSalt
½ ozPepper
1 tbspButter
2 cupDeep Frying Oil
2oz ozBalsamic Aioli


Heat oil in deep fat fryer to 350° F. If cooking at home heat oil in small sauce pot to 350° F.Beat the eggs in a small bowl. Place the flour and bread crumbs in separate small bowls. Season to taste with salt and pepper.Gently rinse the portobello mushroom, pat dry with paper towel. Scoop out mushroom gills and throw away. Coat the mushroom with flour, shaking off excess. Toss in egg coating evenly then shaking off excess. Finally coat mushroom in breadcrumbs.Melt butter and toast bun until golden brown.Deep fry the mushroom until golden brown. Drain on a paper towel.Assemble burger by placing sliced avocado on bottom bun, mushroom, lettuce, tomato and red onion. Smear aioli on top bun place on top and serve.
Balsamic Aioli

Balsamic Aioli

2 tbsp Balsamic Vinegar
½ tsp Salt
½ tsp Pepper

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