Panko-Crusted Portabella Mushroom Burger

Ingredients

• 4 servings butter for grilling
• 3 large eggs beaten
• 1 cup flour all-purpose
• 4 servings kosher salt and pepper black freshly ground
• 4 leaves lettuce red
• 0.5 cup japanese mayonnaise or regular if you can't findit
• 4  onion rolls split
• 2 cups panko breadcrumbs 
• 1 inches vegetable oil; peanut oil preferred for frying
• 4  round pineapple fresh canned either or
• 1 pound portobello mushroom caps 
• 0.5 small onion red thinly sliced
• 4 teaspoons teriyaki sauce 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• wire rack
• grill
• grill pan

Directions

1. Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
2. Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
3. Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes.
4. Drain on a baking sheet lined with a cooling rack or paper towels.
5. Whisk together the mayonnaise and teriyaki sauce in a small bowl.
6. Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!