Panko-Crusted Portabella Mushroom Burger

foodnetwork.com

Chris in NH

Peanut oil, for frying, enough to fill your skillet 1 to 1½ inches deep

4 round pineapple slices (either fresh or canned), each just over a ¼-inch thick

Butter, for grilling

4 onion rolls, split, buttered and griddled

1 cup all-purpose flour

3 large eggs, beaten

2 cups panko breadcrumbs

Kosher salt and freshly ground black pepper

4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed

½ cup Japanese mayonnaise (or regular if you can't find it)

4 teaspoons teriyaki sauce

½ small red onion, thinly sliced

4 to 8 leaves red leaf lettuce

Directions at foodnetwork.com

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