More from Spike Mendelsohn's vegetarian cookout menu
- 1 1/2 cups olive oil
- 2 Tbsp. sea salt
- 1 Tbsp. cracked black pepper
- 1 bunch thyme
- 8 portobello mushrooms , stems removed
- 8 slices cheddar cheese
- 8 slices muenster cheese
- 1/2 cup Panko breadcrumbs
- 2 cups flour
- 6 eggs
- 6 potato buns
- 1 cup Good Stuff Sauce (see recipe below)
- 4 leaves lettuce
- 1 tomato
- 1 pickle
- 1 red onion
- 2 cups mayonnaise
- 2 Tbsp. ketchup
- 1 ounce molasses
- 1 ounce rice vinegar
- Pinch of sea salt
In a bowl, toss together 2 tablespoons of olive oil, 1 tablespoon sea salt, 2 tablespoons of fresh chopped thyme, 1/2 tablespoon of cracked black pepper.
In a roasting pan, place mushrooms, stem side up. Roast for 20 minutes or until soft.
Remove from oven and let cool.
Take 1 mushroom and stuff with 2 slices of each cheese and place another mushroom on top, to make a sandwich.
Place a sauté pan on medium heat with 2 cups of olive oil.
Lightly beat eggs in one bowl.
Set yourself up with another 2 bowls—1 of flour and 1 of breadcrumbs.
Flour mushrooms, put into egg mixture to coat, then into breadcrumbs.
Gently place breaded mushrooms into hot oil with slotted spoon, being careful not to splash yourself.
Cook until golden brown on each side. Remove and place onto a paper-lined dish.
Sprinkle with salt and pepper.
Slice tomato into 4 pieces. Pickle into small rounds, and cut onion into thin slices.
In the meantime, toast potato buns in a toaster or a pan with a tablespoon of butter.
To assemble burger, on the bottom bun place a mushroom patty, top with 1 lettuce leaf, 1 slice of tomato, sliced pickled and thinly sliced onion.
Take top of bun, spread 1 tablespoon of Good Stuff Sauce and place on top.
Ready to serve and enjoy!
To make sauce: In a food processor pour all ingredients and blend for 5 minutes, until well blended.