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Daphne Oz's Tempura Mushroom Burger

Tempura Mushroom Burger Daphne Oz
A veggie burger that will make any meat eater swoon!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
This indulgent veggie burger is guaranteed to make any meat eater swoon!
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ingredients
  • 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)
  • Tempura Batter:
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 portabello caps
    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.
  • 2
    1 tablespoons olive oil
    2 cups portabello stems (minced)
    2 shallots (minced)
    In a medium saute pan heat 1 tablespoon olive oil. Add stems and shallots. Saute for 2-3 minutes. Cool mixture and set aside.
  • 3
    1 cup all-purpose flour
    2 tablespoons cornstarch
    1/2 teaspoon salt
    3 egg whites (stiffly beaten)
    1 cup seltzer
    Make tempura batter: Combine dry ingredients. Fold in stiff egg whites and then seltzer.
  • 4
    16 toothpicks
    Vegetable oil (for frying)
    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.
  • 5
    4 onion brioche buns
    1 cup mayo
    1 head roasted garlic
    2 tablespoons fresh tarragon (chopped)
    Lettuce
    Tomato
    Assemble: Place fried mushroom cap on toasted onion bun with aioli and eat 'em up!
 
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