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Tempura Mushroom Burger

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This indulgent veggie burger is guaranteed to make any meat eater swoon!

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Ingredients

  • Tempura Batter:
  • 1 tablespoons olive oil
  • 2 cups portabello stems (minced)
  • 2 shallots (minced)
  • 8 portabello caps
  • 16 toothpicks
  • 4 onion brioche buns
  • Vegetable oil (for frying)
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup seltzer
  • 3 egg whites stiffly beaten)
  • Garlic Tarragon Aoili:
  • 1 cup mayo
  • 1 head roasted garlic
  • 2 tablespoons fresh tarragon (chopped)
  • Toppings:
  • Lettuce
  • Tomato

Details

Preparation

Step 1

Preheat oven to 350F. Place mushroom caps (stems removed) on a baking sheet and put in oven for 12-15 minutes until soft. This helps take moisture out of the mushroom for a better fry. Remove mushrooms from oven and pat dry excess moisture.

In a medium saute pan heat 1 tablespoon olive oil. Add stems and shallots. Saute for 2-3 minutes. Cool mixture and set aside.

Make tempura batter: Combine dry ingredients. Fold in stiff egg whites and then seltzer.

Fill each portabello mushroom cap with mushroom stem mixture. Make a sandwich with another cap, secure with toothpicks. Dip in tempura batter, fry in oil at about 360F.


Assemble: Place fried mushroom cap on toasted onion bun with aioli and eat 'em up!

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