Crunchy Portobello Mushroom Burger With Grilled Pineapple

• peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
• 4 round pineapple slices, each justover a 1/4-inch thick (either fresh or canned)
• butter, for grilling
• 4 onion rolls, split, buttered and toasted on the griddle
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• kosher salt
• fresh ground black pepper
• 4 portobello mushroom caps, gently cleaned, gills removed (about 1 pound)
• 1/2 cup japanese mayonnaise (or regular with a dash of seasoned rice vinegar)
• 4 teaspoons teriyaki sauce
• 1/2 small red onion, thinly sliced
• 4 -8 leaves red leaf lettuce

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. Drain on a baking sheet lined with a cooling rack or paper towels.
4. Whisk together the mayonnaise and teriyaki sauce in a small bowl.
5. For the sandwich build: 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!

peanut oil, pineapple, butter, onion rolls, flour, eggs, breadcrumbs, kosher salt, fresh ground black pepper, portobello mushroom caps, japanese mayonnaise, teriyaki sauce, red onion

Taken from www.food.com/recipe/crunchy-portobello-mushroom-burger-with-grilled-pineapple-501485 (may not work)