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Daphne Oz's Tempura Mushroom Burger

Daphne Oz
Servings: 4
1 to 30 min

A veggie burger that will make any meat eater swoon!

  • Ingredients
  • step-by-step directions
Daphne Oz's Tempura Mushroom Burger
  • 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)
  • Lettuce
  • Tomato
  • 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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