DINNER TONIGHT

Southern Fried Portobello Mushroom Burgers

Crispy fried portobello mushroom burgers with cheddar, pickles and garlic mayo.

MODERATE

1 HOUR

SERVES 4

ABOUT THE RECIPE

Portobello mushrooms make a very convincing burger when you treat them with enough respect. Here they get the southern-fried treatment: crisp coating, juicy middle, cheddar, pickles, caramelised onions and garlic mayo. A vegetarian burger with absolutely no interest in being the sensible option.

THE RECIPE

Ingredients

Mushroom Marinade

4 large portobello mushroom caps, stems and gills removed

1 cup buttermilk

1 tsp onion powder

1 tsp garlic powder

½ tsp black pepper

Batter

¾ cup plain flour

1 cup cornstarch

1 tsp smoked paprika

1 tsp cayenne pepper

1 tsp mustard powder

1 tsp dried thyme

1 tsp baking powder

½ tsp salt

½ tsp black pepper

1 tsp salt

½ tsp smoked paprika

For Shallow Frying

Neutral oil, such as canola or vegetable

Flaky salt, to finish

To Serve

4 brioche burger buns

2 large pickles, thickly sliced lengthways

4 slices cheddar cheese

2 tbsp garlic mayonnaise

Caramelised onions

Method

1.

In a shallow dish, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the mushroom caps and turn to coat evenly in the marinade. Cover and refrigerate for 30 minutes to 1 hour.

2.

In a separate shallow bowl, combine the flour, cornstarch, smoked paprika, cayenne, mustard powder, thyme, baking powder, salt, and pepper.

3.

Remove the mushrooms from the marinade, letting any excess drip off. Dredge each mushroom in the coating, pressing lightly so it sticks. Dip each mushroom back into the marinade, then into the coating again for a double layer.

4.

Place the coated mushrooms on a wire rack and let them rest for 10–15 minutes to help the coating hold. While the mushrooms rest, pour enough neutral oil into a deep-sided frying pan to reach a depth of about 1 cm and heat to 175°C.

5.

Working in batches if needed, add the mushrooms to the pan and cook for 4–5 minutes per side, until golden and crisp. Remove briefly to paper towel to drain, then transfer to a wire rack and sprinkle with flaky salt while still hot.

6.

Slice the brioche buns in half and toast cut side down in a dry frying pan until lightly golden.

7.

Spread ½ tablespoon of garlic mayonnaise on the top of each bun. On the bottom bun, layer caramelised onions, then pickles. Place the fried mushroom patty on top, add a slice of cheddar, and crown with the top bun. Serve immediately with your favourite burger sides.

SAMANTHA'S NOTES

Prep the mushrooms

Double dip properly

Watch the oil

Use large, fresh portobello caps, remove the stems and scrape out the gills. This helps them cook evenly and gives the burger a cleaner bite.

The second dip through the marinade and coating is what gives the mushrooms their crunchy exterior. Let them rest on a wire rack before frying so the coating sticks.

Keep the oil around 175°C and fry in batches so the coating crisps instead of turning soggy. Keep cooked mushrooms warm on a wire rack if needed.

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