4 flat mushrooms, roughly the same size as your buns
150g flour
2 eggs
A splash of milk
200g panko breadcrumbs
1 tomato
2 leaves cos lettuce
Sunflower oil - for fryer
FOR AOLI
1 egg
1 tbsp dijon mustard
Juice of 1/4 of a large lemon
1 large clove of garlic
330ml sunflower oil
25g za'atar powder
Salt and pepper, to taste
METHOD
First make the za'atar aioli. This can be made in advance and kept in the fridge to speed up the process on burger night! Place all ingredients except the oil into a blender and blend. Stream the sunflower oil in slowly until it gets thick. Season to taste and adjust if necessary.
Next, onto the crumbing station for the mushrooms! Find three small bowls or containers to crumb the burgers. Place the flour in the first bowl. Place the 2 eggs and a splash of milk in the second bowl and beat well. Place the panko breadcrumbs in the third bowl.
Remove the stem on each mushroom and discard (or use for a mushroom stock). Grate the Vannella smoked scamorza. Hold the mushroom in your hand, de-stemmed side facing up. Place approx 50g smoked scamorza into the cap of the mushroom where the stem used to be. Repeat with the other three mushrooms.
Next, roll the mushrooms in the flour, then transfer to the egg wash. Make sure each mushroom is fully coated before finally transferring to the panko crumb. Press the crumb well onto the burger, making sure the top where the cheese sits is well covered.
Deep-fry the mushrooms for 4 minutes on the base, then flip to fry for a further minute on the cheesy side. Toast your brioche buns, arrange lettuce and tomato on the base, along with the za'atar aioli. Once the burgers are fried, drain on some kitchen paper and season with salt. Place in the bun, put the lid on top and enjoy. Serve with fries or potato skins.
CHECK OUT OUR SCAMORZA THAT WAS USED IN THIS RECIPE
