Portobello Mushroom Cheeseburgers
Portobello Mushroom Cheeseburgers
Ingredients
- 8 small portobello mushrooms
- 1/4 cup (60 ml) olive oil
- 1/2 cup (50 g) orange cheddar cheese, grated
- 1/2 cup (50 g) havarti cheese, grated
- 1 egg yolk
- 2 tsp unbleached all-purpose flour
- 1/2 cup (75 g) unbleached all-purpose flour
- 2 eggs
- 2 tbsp (30 ml) milk
- 1 1/4 cups (100 g) panko breadcrumbs
- Vegetable oil, for frying
- 1/2 cup (125 ml) mayonnaise
- 1 tbsp (15 ml) ketchup
- 2 tsp (10 ml) prepared yellow mustard
- 1 tsp (5 ml) dill pickle juice
- 4 hamburger buns, toasted
- 1 large tomato, sliced
- 4 Boston lettuce leaves
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- Remove and compost the mushroom stems. Place the mushroom caps on the baking sheet. Using a pastry brush, cover the mushrooms with the olive oil. Season with salt and pepper. Bake for 25 minutes or just until tender. Let cool.
- In a bowl, combine both cheeses with the egg yolk and flour. Divide the cheese mixture among 4 of the mushrooms, pressing well to adhere. Sandwich together with another portobello to form into 4 patties.
Portobello Mushroom Cheeseburgers