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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.
servings: 2
total time: 20 minutes
recipe by: Frankie
Ingredients
- 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
Directions
- In a small bowl combine the sriracha and mayo, set aside.
- Heat the ghee in a large skillet over medium heat until it just begins to smoke. Add the mushrooms (2 at a time, dont overcrowd them) to the pan and season with salt & pepper. Let the mushrooms cook, dont 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.
- Place 2 mushrooms on each brioche bun with red onion, lettuce, and the sriracha mayo.
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