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Pan Seared Portobello Burgers with Sriracha Mayo

Portobello mushroom caps pan seared in clarified butter and served on brioche buns with a sriracha mayo sauce.
Pan Seared Portobello Burgers with Sriracha Mayo

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Servings: 2
Total Time: 20 minutes
Recipe by: Frankie


1 TBSP sriracha
2 TBSP mayonnaise
4 large portobello mushrooms, stems and gills removed
3 TBSP ghee or clarified butter
2 brioche buns, toasted
sliced red onion and lettuce


1. In a small bowl combine the sriracha and mayo, set aside.

2. Heat the ghee in a large skillet over medium heat until it just begins to smoke. Add the mushrooms (2 at a time, don't overcrowd them) to the pan and season with salt & pepper. Let the mushrooms cook, don't touch or them, for 3 to 4 minutes or until golden brown. Flip them over, season with salt & pepper, and cook until golden brown on that side, about 3 more minutes. Transfer mushrooms to a paper towel lined plate.

5. Place 2 mushrooms on each brioche bun with red onion, lettuce, and the sriracha mayo.

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