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Bun-less Portobello Shrimp Burgers Recipe

Ingredients

How to make it

  • Prepare special sauce:
  • Dissolve the sugar in water in a small bowl.
  • Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil, mix well.
  • Combine the mustard and hot water, mix well.
  • Add your desired amount of mustardand chili paste to the sauce and store refrigerated until ready to use.
  • Prepare burgers:
  • Process the shrimp in a food processor until the texture of ground beef (not a paste), transfer to a mixing bowl.
  • Pan fry the ground pork until it just changes color, add the hoisin sauce and stir to combine.
  • Add the pork mixture to the shrimp and stir to combine.
  • In a large skillet, melt the butter over medium heat.
  • Add the onions, celery, green peppers, salt and cayenne.
  • Cook, stirring, until soft (about 6 minutes).
  • Add the shrimp and pork mixture and stir fry for 3 minutes.
  • Transfer the mixture to a large bowl and allow to cool slightly.
  • Add the garlic, scallions, 2 of the beaten eggs and 1 cup of plain bread crumbs.
  • Add the water chesnuts.
  • Stir to mix well.
  • Divide the mixture among the portobello caps.
  • Put flour into a shallow dish and add 1 tsp. creole seasoning, mix well.
  • Put the panko bread crumbs in another dish and add the remaining creole seasoning, mix well.
  • Put the remaining beaten eggs in yet another bowl, add the water and beat slightly to combine.
  • Heat the oil in a deep skillet to about 350 degrees.
  • Carefully (as so not to lose the filling), dredge the stuffed caps in the flour first, then the egg, and finally the panko making sure to fully coat them.
  • Carefully again place the caps 4 at a tie into the skillet and fry for about 6 minutes per side, or until golden and cooked through.
  • Repeat the frying,draining previos batches on paper towels or brown paper sacks.
  • Keep warm until you have finished all burgers. Serve with the special sauce.

Reviews & Comments 3

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    " It was excellent "
    tablescape ate it and said...
    Here we go with my mushroom addiction, once more. Can't resist this one. Thanks so much for sharing this one. A 5 from me.
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    " It was excellent "
    mystic_river1 ate it and said...
    Really neat/thanks for the post. Saved it and will make very soon.
    joymarie
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    " It was excellent "
    chefelaine ate it and said...
    Fantastic recipe, Joe! Thank you :+D
    Was this review helpful? Yes Flag

The Cook

docjoe Davie, FL

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