Recipe

Bun-less Portobello Shrimp Burgers Recipe

	Docjoe / All my dishes 1 year, 4 months ago I used an Emeril recipe as a base for this dish. I added the pork and water chesnuts for flavor and texture. These are a great way to break the ordinary burger habit. This is a time consuming pain in the neck recipe, but worth it! Prep:90m Cook:8m Servings:10	Docjoe
	difficult unique flavorful

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mystic_riv

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Ingredients

10 burger sized portobello mushrooms, cleaned, stemmed and gills removed

1 Tbl. butter

1/4 cup celery

1/4 cup green bell pepper, fine dice

3/4 cup yellow onion

1 1/2 tsp. salt

3/4 tsp. cayenne pepper

2 pounds of raw shrimp (get the best buy on any size)

1/4 pound ground pork

1 Tbl. hoisin sauce

2 tsp. garlic, chopped fine

1/4 cup scallions (green part only), chopped fine

5 water chesnuts, chopped

4 large eggs, beaten

1 cup dried plain bread crumbs

2 cups of Panko bread crumbs (use regular if you must)

1/2 cup all-purpose flour

2 tsp. creole seasoning

2 Tbl. water

Oil for frying

For special sauce:

1/4 cup sugar

1/2 cup water

2 Tbl. soy sauce

2 Tbl. rice wine vinegar

2 Tbl. ketchup

1 Tbl. Fresh lemon juice

1/8 tsp. dark sesame oil

1 Tbl. dried mustard powder

2 tsp. hot water

1 tsp. chinese garlic and red chili paste.

Directions

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.

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