We’re burger obsessed and this crumbed mushroom patty is sure to become your new favourite filling. We made ours using large portobello mushrooms, coated in panko crumbs and topped with Wattie’s Chipotle Burger Sauce - YUM!
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Heat the 1 Tbsp olive oil in a small saucepan over medium low heat. Add the onions and cook for 4 to 5 minutes or until golden brown and softened.
Place the eggs, flour, milk and Gregg's Smoked Paprika or Paprika into a medium bowl and whisk until smooth. Season with salt and pepper. Place the breadcrumbs into a separate bowl.
Heat the extra olive oil in a large frying pan over medium heat. Dip the mushrooms into the batter mixture then the breadcrumbs. Press firmly to coat. Add to the pan and cook for 3 to 4 minutes on each side or until golden brown. Top each mushroom with a slice of cheese.
Meanwhile, toast the cut side of the hamburger buns under a preheated grill until golden.
To serve, spread some tomato relish onto the base of each bun. Add a mushroom topped with cheese and a layer of cooked onion.Top with rocket or salad greens and tomato slices. Spread the bun top with a generous amount of Wattie's Chipotle Burger Sauce. Place on top of the burger.